** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min).
3. Drain and set aside. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder.
4. Add this to the cooked spaghetti and gently mix.
5. Scrape the asparagus and cut each spear on the diagonal into 1" pieces.
6. Steam these pieces into a small amount of boiling water 5 minutes Drain and stir into the spaghetti.
7. Cut the zucchini in half lengthwise. Slice each half crosswise into 1/4" pieces.
8. Stir these into the spaghetti. Cut the snow peas on the diagonal into 3/4" slices.
9. Stir these into the spaghetti. Stir in the mushrooms and tomatoes.
10. Combine the parsley and basil. Shower the salad with the combined herbs but do not toss.
11. Salad can be served now or covered and refrigerated.
12. If chilled, let it return nearly to room temperature for best flavor.
Comments on Green Pasta Salad Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Tomato, Rice, Asparagus, Sulfites, Peas, Garlic, Alcohol allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
