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Campanelle Garden Pasta Salad (Campanelle con Insalata di Ortaggi)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: Umbria

Wine pairing: White

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Ingredients

1 boxBARILLA Campanelle
1/2 cupextra virgin olive oil, divided
1 teaspoonlemon zest
1/4 cupred wine vinegar
1 teaspoonDijon mustard
to tastesalt
to tastefreshly ground black pepper
8 ouncesgreen beans, cut into 1/2 inch pieces
1-1/2 cups (1 medium)zucchini, diced
1 cup (2 medium)carrots, diced
3 cups (1 pint)cherry tomatoes, cut in half
1 cup (4 ounces)Feta cheese, crumbled
1/3 cup (2 each)scallions, sliced, white part only
1 tablespoonfresh oregano, chopped
1 tablespoonfresh mint, chopped


BRING a large pot of water to a boil.
COOK pasta according to package directions. Drain and spread on a baking sheet to cool.
TOSS pasta with 1 tablespoon olive oil.
COMBINE lemon zest, vinegar and mustard in a small bowl. Whisk while gradually adding remaining olive oil. Mix well. Season with salt and pepper. Set aside.
BRING a small pot of salted water to boil. Add green beans, zucchini and carrots and cook until tender. Drain.
COMBINE all ingredients in a large bowl. Mix well and season with salt and pepper.
REFRIGERATE for at least 2 hours before serving




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