Vege-Pasta Salad

VEGE - PASTA SALAD

2 cloves fresh garlic. finely mince
1/2 tsp. salt
1/4 cup olive oil
1/4 cup vinegar
1 tsp. black pepper, ground
1 bunch cilantro
2 med. red onions thinly slice
3 pcs. carrots, shredded
1 head broccoli partially cooked, or 1 lb. bag frozen, thawed
6 cups macaroni, cooked aldente

Crushed fresh garlic and finely mince in salt. In a glass bowl, mix together the garlic, black pepper, red onions, olive oil and vinegar. Allow to marinate for at least an hour at room temperature.

In the meantime, cook pasta. Drain pasta, save pasta water to blanch the whole carrots and broccoli flowerettes for 10 minutes. Leave veges in water without turning stove fire (the veges will be partially cook, but will come out very crunchy). The heat in the pasta water will blanch the veges. Drain veges; slice, diced or shred depends on your preference.

Mix all ingredients. Marinate for several hours, preferable overnight. Serve cold with tomato wedges, only before serving.

Suggestions: It is also good to add red kidney beans, fresh mushroom, boiled eggs, olives, and freshly grated Parmigiano cheese.

Enjoy! Bon appetit!

Note In cooking, there are no rules except to add the ingredients that is palatable to you or your family's taste. Feel free to alter the recipe, but these combination has been tested in my kitchen. i can not make enough, no matter how i duplicate or triplicate the recipe. During summer months, i always make plenty so i can be free to play outside and not be slave cooking in the kitchen.