Well folks, summer is almost officially here.Â With today being the last day of spring 2007, I thought we would send that ole season off with a bang.
This Spring Salad Recipe is perfect for all ocassions & seasons.Â With the perfect mix of greens & tomatoes, this will soon be a family favorite.Â Enjoy!
- 1 lb (dry) Rigatoni pasta
- 2 carrots, chopped (1/2 cup)
- 1/2 cup fresh peas
- 1 bunch broccoli florets (1/2 cup)
- 1 lb fresh asparagus
- 1 red bell pepper, chopped (1/2 cup)
- 3 red radishes, sliced
- 8 oz baby spinach leaves, washed
- 1 pint cherry tomatoes, halved
- 1 small bunch green onions, sliced (1/2 cup)
Cook the pasta according to directions on package.
While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl. Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.
Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl. Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix.Â