sketch of Bob above the Tarragon Shallot Vinaigrette Dressing recipe.

PASTA SALAD PRIMAVERA WITH TARRAGON-SHALLOT VINAIGRETTE (Chuck Muer’s)

16 oz. bowtie pasta
1 gallon water
2 T. salt
2 T. olive oil
1 carrot
1 zucchini
1 yellow squash
1 green bell pepper
1 red bell pepper
1 small head of broccoli buds

Bring water to boil, add salt and oil, and stir in pasta. Boil 12-15 minutes, stirring often, til pasta is cooked al dente. Drain. Cut all vegetables except broccoli into julienne strips. Add vegetables and dressing (recipe follows) to pasta and toss. Place in refrigerator for 12 hours or overnight. Serve with the stone crab claws.
(serves 6)

TARRAGON-SHALLOT VINAIGRETTE DRESSING:
2 T. grain mustard
1 egg yolk
4 oz. tarragon vinegar
12 oz. (1 1/2 c.) olive oil
3 whole shallots, chopped fine
2 T. salt
1 T. pepper
2 T. chopped parsley

Place mustard, egg yolk and vinegar in a bowl. Mix well with a whisk. While whipping, slowly add the olive oil and continue whipping til thickened. A food processor instead of a whisk may be used to this point. Add shallots, salt, pepper and parsley and mix the dressing well.

Pasta Salad Primavera With Tarragon Shallot Vinaigrette recipe is published in our February, 2014 Menu Minder, Issue #364.