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Caesar Pasta Salad
8 oz. rigatoni 1/4 lb. zucchini 1/2 cup petit peas 1/4 cup freshly grated Parmesan cheese 4 oz. Black Swan Classic Caesar Dressing 2 green onions, including tails 1/4 lb. yellow squash 1 teaspoon imported capers, rinsed 1 clove garlic, minced 1/4 large red bell pepper 1/4 teaspoon red pepper flakes lettuce leaves
Bring 3 quarts of salted water to a boil; add pasta and cook 8 to 10 minutes (al dente). Drain, rinse under cold water and set aside to cool. Thinly slice the green onion, zucchini, and yellow squash. Julienne the red bell pepper. Combine the vegetables with the cooled pasta, capers, parmesan cheese and garlic.. Toss it gently with the Black Swan Classic Caesar Dressing and red pepper flakes. Refrigerate 1 hour before serving. Heap onto a platter lined with lettuce leaves or into individual bowls lined with bib lettuce cups.
Note: This is a basic recipe for a pasta salad in which you can use any vegetables of your choice. If the vegetables you choose are cooked, be sure they still retain some crunch. Try to include some contrasting colors, and make sure vegetables are all cut into pieces of about the same size.
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