1/2 pound pasta
1 cup frozen peas , thawed
1/2 cup chicken broth, homemade
(see recipe in this cookbook)
4 Tablespoons red wine vinegar
1/2 teaspoon dry mustard
2 teaspoons fresh marjoram, minced
salt and pepper, to taste
Cook the pasta according to package directions,
drain, and combine with peas. Combine the
remaining ingredients in bowl and whisk together.
While the pasta is still slightly warm, pour the
dressing over the pasta and peas, toss, and let salad
rest for one hour. Serve at room temperature.
Small tubular pasta works best. Fresh oregano can
be substituted for marjoram.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment