1 cup olive oil ⅓ cup red wine vinegar, white wine vinegar, rice vinegar, or cider vinegar ¼ cup shallots, finely chopped 2 tablespoon snipped fresh oregano, thyme, or basil or 1 teaspoon dried oregano, thyme, or basil, crushed 1 tablespoon Dijon-style mustard or 1/2 teaspoon dry mustard 2 teaspoon sugar 2 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon ground black pepper
Winter Pasta Salad:
Prepare Summer Pasta Salad as directed, except substitute 1 1/2 cups fresh broccoli florets and 1 1/2 cups cauliflower florets for the green beans and summer squash. Substitute Monterey Jack cheese for the mozzarella cheese. Substitute snipped fresh oregano or dill for the basil. Add 1/2 cup bottled roasted red sweet peppers, chopped, and 1/4 cup oil-pack dried tomatoes, drained and chopped. Use the green olive option.Nutrition analysis per serving: 267 calories, 6 g protein, 15 g carbohydrate, 21 g total fat (5 g sat. fat), 13 mg cholesterol, 1 g fiber, 2 g total sugar, 10% Vitamin A, 49% Vitamin C, 354 mg sodium, 13% calcium, 6% iron If using fresh herbs, cover and store the vinaigrette in the refrigerator for up to 3 days. If using dried herbs, cover and store in the refrigerator for up to 1 week. The olive oil will solidify when chilled, so let vinaigrette stand at room temperature for 1 hour before using. Stir or shake well before using.
