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| Fresh Vegetables with Vermicelli |
Now that vegetables are becoming plentiful and fresh here is a delicious and light salad, either as a side dish or full meal.
Ingredients:
1 Bundle fresh asparagus,
1 pound ½ Cup diced yellow squash
½ Cup diced zucchini
5 Green onions, white and tender green parts
1 Cup diced tomatoes
2 Tablespoons chopped fresh basil
2 Teaspoons finely chopped fresh thyme
½ Teaspoon salt
½ Teaspoon black pepper
1 Cup Italian dressing
8 Ounces uncooked vermicelli
Preparation: Cut off the tough ends of the asparagus and discard. Cut the tender stalks into one or two inch pieces. Cook the vermicelli according to package directions, add the squash and zucchini when there is two minutes cooking time left. When water returns to the boil add the asparagus for the last minute of cooking. Drain the vegetables and pasta in a colander and rinse with cold water to stop cooking. Drain. Dump into large salad bowl and add all the remaining ingredients, toss to coat, serve or chill to serve later.
Servings: 4 Main course or 6 side salads.