Last Day of Spring Salad

April 14, 2008 | By carol In Recipes |

Ingredients:

1 lb. (dry) Rigatoni pasta
1/2 cup carrots, chopped
1/2 cup fresh peas
1/2 cup bunch broccoli florets
1 lb. fresh asparagus
1/2 cup red bell pepper, chopped
3 red radishes, sliced
8 oz. baby spinach leaves, washed
1 pint cherry tomatoes, halved
1/2 cup small bunch green onions, sliced

Procedure:

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.

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