This refreshing salad is a delicious and easy way to use up the abundance of herbs and veggies gardeners often find themselves with at this time of year. Thanks to Peggy from Iliff, CO, for sharing!
8 oz. Pappardelle's Trumpet Herb Blend
1 small zucchini, thinly sliced
1 cucumber, thinly sliced
1 yellow or orange pepper, diced
1 small green pepper, diced
2 tablespoons fresh dill, chopped
2 tablespoons fresh fennel fronds, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped
1/2 cup olive oil
2 tablespoons aged balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and Pepper to taste
1. Cook pasta in salted, boiling water until al dente. Drain and cool to room temperature.
2. Add chopped vegetables and herbs, olive oil, vinegars, and seasonings and toss gently. If time allows, let flavors marry for a few hours for optimum flavor. Serve chilled or at room temperature.