Marion Kane's Pasta Salad
This recipe makes 6 servings
As the food editor of the Toronto Sun and co-author of the cookbook Best Recipes Under the Sun (Totem Books, 1987), Marion Kane has a busy time testing recipes and reviewing restaurants. Her teenage daughter, Esther, 18, loves this vegetarian pasta salad, which her mom says is "a super sidekick for barbecued meat or fish." Kane suggests varying the veggies according to the season; "Go for contrasting colours if possible."
Ingredients
- 3 cups fusilli pasta or penne pasta
- 1 tbsp olive oil
- 1 large sweet red peppers
- 2 cups broccoli florets
- 1 cup peas or snow peas
- 1/4 cup pine nuts or slivered almonds
- 1/4 cup chopped fresh parsley or chives
- Dressing:
- 1/4 cup olive oil or vegetable oil
- 2 tbsp tarragon or white wine vinegar
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt
- Pepper
Preparation
Dressing: In small bowl, whisk together oil, vinegar, soy sauce, mustard, garlic, and salt and pepper to taste.
In large pot of boiling salted water, cook pasta until al dente (tender but firm), about 8 minutes. Drain, rinse in cold water, drain well and transfer to large serving bowl. Toss with oil.
Meanwhile, on rack in shallow pan, roast red pepper in 375 F (190 C) oven for 15 minutes; turn and continue roasting for about 15 minutes or until skin loosens. Let cool, peel, seed and cut into julienne strips.
Steam broccoli for 3 minutes until tender-crisp; add peas halfway through cooking time. Refresh under cold running water; drain well. Heat pine nuts in small heavy skillet over medium heat, stirring constantly, until golden brown, about 5 minutes.
Add red pepper, broccoli, peas and dressing to pasta; toss well. Just before serving, taste and adjust seasoning. Sprinkle with pine nuts and parsley.
Related content
-
Roasted Pepper and Cheese Tortellini Salad
Fresh ingredients, ready-made pasta and an easy dressing come together deliciously in this hearty...
-
Mediterranean Fusilli Salad
Fresh basil, hearty beans, piquant sun-dried tomatoes and al dente pasta make the perfect summer...
-
Pea, Pepper and Pasta Salad
This make-ahead salad is perfect for toting to a potluck barbecue or picnic. Toss the salad with...
-
Grilled Vegetable and Pasta Salad
Vegetables that are grilled have a satisfyingly smoky flavour and tender texture. You can also...
