Let me say that the main reason I'm reluctant to post a lot of recipes is that my pictures never turn out that great. And it's nice to have a photo to go along with the recipe, don't you agree?
So, just keepin' it real here. . .this is a photo of the not-quite-finished salad, because I forgot to take a picture when it was done.
Here's my prep area, yep, I'm a messy cook.
Most importantly, here's the recipe. . . the only ingredient I had to buy, that I normally wouldn't have on hand, is the tarragon vinegar. It was only a couple dollars though, and gave the salad a nice flavor.
PASTA SALAD VINAIGRETTE
8 ounces bow-tie pasta
Vinaigrette (see recipe below)
2 carrots, grated
1/2 cup finely chopped fresh parsley
11 cup sliced fresh mushrooms
1/2 cup diagonally cut snow peas
Red grape tomatoes (optional, but adds a nice color)
1/2 cup (or more) grated Parmesan cheese
Cook the pasta according to the package directions; rinse and drain. Add the Vinaigrette, toss and coat. Let cool. Add the carrots, parsley, mushrooms and snow peas. Add the cheese and toss. Chill and serve.
1/2 cup vegetable oil
5 tablespoons tarragon vinegar
Juice of 1/2 lemon
2 garlic cloves, minced
1 egg, lightly beaten
1/2 cup half & half
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/4 teaspoon sugar
Combine the oil, vinegar, lemon juice, garlic, egg and cream in a bowl and beat well. Add salt and pepper, mustard and sugar and mix well.