Pistachio Picnic Pasta Salad
Yield
4 servings
Ingredients
1 Small zucchini
1 Small carrot, julienne
½ cup Sliced mushrooms
½ cup Halved cherry tomatoes
2 Green onions, thinly sliced
4 ounces Small pasta, cooked and drained
⅓ cup American pistachios, chopped
2 tablespoons Parsley or fresh basil, chopped
⅓ cup Bottled Italian dressing
Instructions
Blanch zucchini and carrot in boiling water 1 to 2 minutes or until tender. Plunge into cold water to cool; drain. Combine zucchini, carrot, mushrooms, tomatoes, green onion and pasta. Just before serving, add pistachios, parsley and dressing; toss to coat.
