*  Exported from  MasterCook  *
                         Basil-Tarragon Pasta Salad
 Recipe By     : Lioren Fumich
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Five Star
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Recipe Basil-Tarragon Vinegarette
    3      tbs.          fresh grated parmesan cheese
    1      large         bunch fresh broccoli florets  **
    2      large         carrots -- peeled and sliced
                          -- into 1/4 inch piece
    1      small         zucchini squash -- halved and cut into
                          -- 1/3 inch slices **
    1      small         yellow squash -- halved and cut into
                         1/3 inch slices **
      1/2  cup           diced sweet red pepper
      1/2  cup           diced sweet green pepper
    1      can           black olives -- sliced
    2      medium        tomatoes cut into 1/2 inch wedges
    1      can           artichoke hearts -- drained and cut
                          -- into bite sized pie
    1      bunch         green onions -- cleaned and chopped
    6      oz.           salad pasta cooked according to package
                         directions.  Blanch in cold water and
                         drain when cooked.
                         Additional fresh grated parmesan cheese.
 Steam broccoli until tender crisp.  Blanch in cold water and drain.  In a two q
 uart covered sauce pan, bring 1 quart of water to a vigorous boil under high he
 at.  Blanch carrots and squash in boiling water for 30 seconds.  Start timing w
 hen water returns to a boil.  Immediately rinse in cold water and drain.   Comb
 ine prepared vegetables, 3 tbs. parmesan cheese, and vinegarette in a large bow
 l.  Toss gently to coat all pieces.  Cover and refrigerate until chilled.  Abou
 t 1 hour.  Uncover and toss occasionally while marinating in the refrigerator. 
 Spoon salad into suitable serving dish.  Garnish lightly with additional fresh 
 grated parmesan cheese.  Serve with fresh grated parmesan cheese available to t
 op as individual taste dictates. 
 Makes  6 to 8 servings
  From the kitchen of Loren Fumich 
 ** NOTE:  Do not over cook the broccoli, carrots, or squash.  Undercooking is p
 referred to overcooking.  If it is necessary to prepare ahead, prepare vegetabl
 es and pasta, refrigerate in a covered bowl until about one hour before serving
 .  Combine with marinade a per instructions.
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