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Summer Vegetable Pasta Salad

Date: 03 Sep 2012
By: admin
Comment: Comments are off

Ingredients:

  • 12 ounces corkscrew pasta
  • 8 ounces zucchini
  • 1 medium cucumber
  • 2 large heirloom tomatoes
  • 1 cup fresh basil
  • 1 12 ounce jar artichoke hearts, drained
  • 1 15 ounce can garbanzo beans, drained
  • ½ cup Garlic Gold® Meyer Lemon Vinaigrette

Peel cucumber, then cut into ⅛-inch thick half-moons. Dice zucchini and tomatoes into ½-inch dice. Place them in a large mixing bowl.

Heat water to boiling and cook pasta according to package directions. While pasta is cooking, drain artichoke hearts and cut into quarters. Drain and rinse garbanzo beans. Cut basil into julienne pieces. Add to the large bowl.

When pasta is done, drain and combine with vegetables in the large bowl. Add the garbanzo beans and Garlic Gold® Meyer Lemon Vinaigrette and toss gently.

Serves 6.

KoreanCrunchyGarlic

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My father and I are classic, authentic Italians, especially when it comes to food. Together we created in our home kitchen, a toasted garlic and olive oil condiment which can be spooned on to any dish to recreate the taste of Italy in every bite.

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