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August 12, 2011
Vermicelli Walnut Salad
Memorable Salads
Prep time:
30 minuteschilling time:
1 hour“One of my strongest memories is of snapping green beans into bite-size pieces on Grandma's porch.”
Ingredients
Serves 4
- 6 to 8 ounces vermicelli
- 1 cup each snapped green beans, cherry tomato halves and sliced mushrooms
- 1 red bell pepper, cut into strips
- 1/2 cup each walnut pieces, toasted, and sliced black olives
- 3 tablespoons chopped fresh parsley
- 1/4 cup vegetable oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried basil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions
1
For the salad, cook pasta using package directions; drain.
2
Combine green beans and enough water to cover in a small saucepan. Bring to a boil over high heat. Boil for 3 minutes; drain.
3
Combine the pasta, green beans, cherry tomatoes, mushrooms, bell pepper, walnuts, black olives and parsley in a salad bowl.
4
For salad dressing, combine vegetable oil, lemon juice, basil, garlic, salt and black pepper in a small bowl and mix well.
5
Pour salad dressing over salad and toss to mix. Chill, covered, for 1 hour.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
Cutting cherry tomatoes in half is a chore, so Grandma sometimes found a way around it. Instead of cherry tomatoes, she used pear or grape tomatoes, which are much smaller; some are the size of chickpeas. She washed them and put them right into the bowl, no cutting required.
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