135th Anniversary Edition Cookbook

Who: Evangelical Covenant Church
Cost: $15 includes shipping
Details: Hard-backed, ring bound
Pages of recipes: 294
Send checks to: Merrily Griffin,
405 E. Franklin St., Paxton, IL 60957 or
call 217-379-3565 or 217-898-2546

Pasta Salad

Course Salad
Servings 10

Ingredients

  • 2 c. fresh snow peas
  • 2 c. broccoli florets
  • 2-1/2 c. cherry tomato halves
  • 2 c. Fresh mushrooms sliced
  • 1-7.75 oz. can whole pitted ripe olives drained
  • 1-8 o pkg. cheese stuffed tortellini uncooked
  • 1 T. grated Parmesan cheese
  • 1/2 c. Sliced green onions
  • 1/3 c. red wine vinegar
  • 1/3 c. vegetable oil
  • 1/3 c. olive oil
  • 2 T. chopped fresh parsley
  • 1 tsp. dried dill weed
  • 2 tsp. Dried basil
  • 1 tsp. Salt
  • 1/2 tsp. pepper
  • 1/2 tsp. sugar
  • 1/2 tsp. dried oregano
  • 1-1/2 tsp. Dijon mustard
  • 2 cloves garlic minced

Instructions

  • Drop snow peas into boiling water; boil for 1 minute and remove with a slotted spoon.
  • Place broccoli in boiling water; boil for 1 minute and drain.
  • Combine peas, broccoli, tomatoes, mushrooms and olives.
  • Cook pasta according to package directions; drain and let cool slightly.
  • Combine vegetables, pasta and 1 T. Parmesan cheese in a large bowl.
  • Combine all dressing ingredients in a jar and cover tightly. Shake vigorously until well blended. Add dressing to vegetable mixture and toss well.
  • Chill for several hours before serving.
  • Garnish with additional Parmesan cheese if desired. Yield: 10 to 12 servings.