***SUMMER VEGETABLE BOWTIE SALAD RECIPE

Cook the Pasta in boiling water until al dente.

Rinse in cold water and drain

Transfer to a serving bowl and toss with the olive oil

Refresh in cold water to stop further cooking.

Slice fresh green beans on the diagonal into 1 ½ inch pieces and blanch in boiling water for 1-2 minutes. Refresh in cold water to stop further cooking, and then drain.

Do not blanch frozen beans.

If the corn is tender and sweet, or if it is frozen, it will not need to be blanched.

Otherwise place the corn in a smaller strainer and blanch in boiling water for about 30 seconds. Refresh in cold water and drain.

Add the carrots, beans, corn and peas to the pasta. Make the dressing and combine it with parsley and thyme. Add the dressing to the salad and mix well. Sprinkle the cheese on top and serve.

Serve: 8-10 side dish servings Vinaigrette DressingIngredients: ¼ cup virgin olive oil 2 tablespoons red or white wine vinegarr Freshly grounded black pepper

In a small bowl, whisk the oil into the vinegar. Add black pepper to taste. Whisk again briefly before adding to a salad.

Terms to knowAl Dente:

An Italian cooking term meaning cooked to the point of being firm and not overcooked. Usually refers to cooking pasta and vegetables.

Blanch

Immersion of food usually vegetable in boiling water for a few minutes then add cold water to stop the cooking process. It leaves the vegetables color bright and texture crisp.