Pistachio Picnic Pasta Salad

Pistachio Picnic Pasta Salad



4 servings


1 Small zucchini

1 Small carrot, julienne

½ cup Sliced mushrooms

½ cup Halved cherry tomatoes

2 Green onions, thinly sliced

4 ounces Small pasta, cooked and drained

⅓ cup American pistachios, chopped

2 tablespoons Parsley or fresh basil, chopped

⅓ cup Bottled Italian dressing



Blanch zucchini and carrot in boiling water 1 to 2 minutes or until tender. Plunge into cold water to cool; drain. Combine zucchini, carrot, mushrooms, tomatoes, green onion and pasta. Just before serving, add pistachios, parsley and dressing; toss to coat.

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