Recipe: Minestrone Salad

MINESTRONE SALAD

4 ounces uncooked dried vermicelli or angel hair pasta (capellini), broken into 2-inch pieces
2 medium (1 cup) carrots, cut into julienne strips
1/4 cup chopped fresh parsley, if desired
3 medium (3/4 cup) Roma tomatoes, seeded, chopped
1 medium (1 cup) zucchini, cut into julienne strips
1 (15-ounce) can garbanzo beans, rinsed, drained
1 (6-ounce) jar marinated artichoke hearts, drained, reserve liquid
4 ounces (1 cup) Mozzarella Cheese, cubed 1/2-inch
DRESSING:
2 tablespoons herb vinegar or cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper

Cook vermicelli according to package directions. Rinse with cold water; drain. Set aside.

Meanwhile, in a 1-quart saucepan combine carrots and enough water to cover. Cook over high heat until water comes to a full boil (2 to 3 minutes). Continue cooking until carrots are crisply tender (1 to 2 minutes). DO NOT OVERCOOK. Rinse with cold water; drain.

In large bowl combine vermicelli, carrots and all remaining salad ingredients except artichoke liquid.

In small jar with tight-fitting lid combine reserved artichoke liquid and all dressing ingredients; shake well. Pour dressing over salad; toss to coat.

Cover; refrigerate at least 2 hours. Serve on fresh spinach leaves, if desired.

Makes 6 servings.