Recipe for the Month of April 2007
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Roma Pasta Salad
Courtesy of Urban Accents

Ingredients:

• 1 ˝ cups asparagus tips
• 1 red pepper, cleaned and cut into ˝” strips
• 1 yellow pepper, cleaned and cut into 1/2” strips
• 2 medium carots, sliced
• 1 cup snow peas
• 1 lb. rotini pasta, cooked according to directions
• 1 Tbsp. B.R. Cohn Extra Virgin Olive Oil
• 2 Tbsp. fresh basil
• 2 Tbsp. Urban Accents Roma
• ˝ cup Sushi Chef Rice Wine Vinegar
• 2 Tbsp. grated Romano cheese

Preparation:

Bring a large pot of water to a boil. Blanch vegetables by placing asparagus tips, peppers and carrots in boiling water for about one minute. Add snow peas and cook all vegetables for another minute. Remove vegetables, rinse under cold water and pat dry. Rinse cooked pasta under cold water and drain well. Put pasta in large serving bowl; add blanched vegetables, fresh basil and Roma. Pour rice wine vinegar over pasta mixture and top with cheese. Toss well and serve at room temperature. For a heartier meal, add sliced grilled chicken breast to salad.

Served Best:Room Temperature

Prep Time:10 minutes

Serves:3-4