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Pasta Salad with Creamy Herb Dressing

Creamy Herb Dressing
1/2-cup packed fresh parsley sprigs
1/4-cup packed fresh basil leaves (or 1-tbsp dried)
2-tbsp packed fresh oregano leaves (or 2-tsp dried)
11/2-cups milk
3/4-cup light mayonnaise
1-tbsp Dijon mustard
1-clove garlic minced
1-tsp salt
1/2-tsp pepper
1/4-cup cider vinegar

Pasta Salad
12 oz. fusilli or other short pasta (about 4 cups)
2-cups chopped green beans
2-cups carrots, cut into matchstick size strips
1-sweet green or red pepper, chopped
1-green onion, finely chopped

Finely chop parsley, basil and oregano
Combine milk, mayonnaise, mustard, garlic, salt and pepper, stirring until smooth
Gradually whisk in vinegar
Let stand for 10 minutes or until thickened.
In large pot of boiling water, cook fusilli for 5 to 7 minutes or until almost tender
Add beans, cook for about 3 minutes or until pasta is tender but firm and beans are tender-crisp; drain
Rinse under cold running water until cool; drain well
In large bowl, combine pasta mixture, carrots and green pepper
Pour 2 cups of the dressing over pasta mixture, toss to coat
Sprinkle with onions.

Thanks to JH for this recipe