Rosedale Pasta Salad

• 1/2 c. olive oil
• 1/4 c. lemon juice
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 cloves garlic, crushed
• 2 Tbsp. chopped fresh chives
• 1 Tbsp. fresh basil (1 tsp. dry)
• 2 tsp. fresh dill (1/2 tsp. dry)
• 8 oz. rotini
• 2 Tbsp. olive oil
• 1/2 lb. broccoli
• 1/2 red pepper (1/4-inch strips)
• 1/4 lb. fresh snow peas, ends trimmed
• 1/2 pt. cherry tomatoes
• 1/4 c. chopped parsley

1. In jar, combine oil, juice and spices; shake well.
2. Cook rotini; toss with dressing.
3. Cool.
4. Stir-fry broccoli and red pepper in oil 5 minutes or until just crisp.
5. Add peas; cook 1 minute.
6. Cover, cook 1 to 2 minutes.
7. Cool.
8. Toss with tomatoes and parsley.
9. Chill well.
10. Makes 6 servings.

olive oil, lemon juice, salt, pepper, garlic, fresh chives, fresh basil, fresh dill, rotini, olive oil, broccoli, red pepper, fresh snow peas, cherry tomatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866213 (may not work)