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For dressing, in a blender container or food processor
parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry
mustard, salt, and pepper. Cover and blend or process until
combined. Set aside.
In a large saucepan cook fresh linguine, carrot,
and turnip in a
large amount of boiling water for 3 to 4 minutes or until pasta and
vegetables are tender. (Or, if using dry linguine, cook pasta
according to package directions, adding carrot and turnip the last
3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain
In a large salad bowl combine cooked pasta mixture,
pepper, peas, and cheese. Add dressing. Toss to coat. If desired,
line bowl with salad greens to serve.