Recipe 11- Pasta Primavera Salad

                                                      PASTA PRIMAVERA SALAD

I package (16 oz.) Rotini pasta
3/4 Cup Fresh broccoli
3/4 Cup  Baby Carrots
1/2 Cup sliced Red Bell Pepper
1/2 pound sliced boiled ham, slivered
1/3 Cup grated Parmesan Cheese
Lettuce
6 Tablespoons Extra Virgin Olive Oil
2 Tablespoons White Vinegar
2 Tablespoons Fresh Parsley, chopped
1 Tablespoon Fresh Lemon Juice
1 Teaspoon dried Basil
2 Garlic Cloves, minced
salt and pepper to taste

In a small mixing bowl, whisk together parsley, vinegar, lemon juice, basil, and garlic.  Add olive oil in a steady stream while whisking. Add salt and pepper to taste.  Place Italian dressing to side.

Cook pasta as directed on package.  Steam broccoli and carrots. Combine vegetables, pasta, ham, cheese, and Italian dressing.  Mix lightly.  Chill.  Serve on lettuce-lined plate.

At Caroline's school, Walnut Acres Elementary School, there is an annual "Top Chef" style cooking competition.  Caroline entered this recipe in the competition in the salad category.  Unfortunately, her recipe was not selected and she did not advance in the competition.  Even though she did not advance, she and I had a fun time selecting a tasty, healthy, and well plated  dish.  The recipe was from my mother's kitchen.