Recipe: Pasta Salad (using egg noodles, cherry tomatoes and lemon dressing)

PASTA SALAD

2 cups snow peas*
1 (12 oz) pkg. egg noodles (or noodles of your choice)
1 1/2 cups halved cherry tomatoes
FOR THE DRESSING:
1/3 cup fresh lemon juice
1 tsp salt
1/2 tsp freshly ground pepper
1 cup vegetable oil
SEASONINGS:
1 Tbsp dried basil (or 3 Tbsp chopped fresh basil)
1/2 cup grated Parmesan cheese
Salt, to taste
Freshly ground pepper, to taste
Garlic salt, to taste

Wash, trim and string snow peas. Blanch peas for 1 1/2 minutes in salted water. Drain. Run cold water over peas until cooled. Pat dry in paper towels and chill.

Cook pasta according to directions until just done. DO NOT OVERCOOK. Drain. Do not rinse.

Meanwhile, to make the dressing, combine lemon juice, salt and pepper in a container with a top. Swirl until salt dissolves. Add oil shake.

Place drained noodles in a bowl, add vegetables and enough dressing to coat well. Toss. Add basil, cheese, salt, pepper and garlic salt to taste. Chill. Reserve remaining dressing.

TO SERVE:
Remove from 'frig, let come to room temperature. Toss, adjust seasonings and more dressing if needed.

*Vegetables of your choice may be substituted (Julienne zucchini, broccoli flowerets, fresh asparagus).

From: BV/AR, 01-08-98