Vermicelli Salad With Red Peppers And Zucchini Food

VERMICELLI PASTA SALAD

Steps:

• Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold.

VERMICELLI SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
• Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

ZUCCHINI AND RED PEPPER SALAD (GREECE)

Steps:

• Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
• Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
• Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
• Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
• Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

ZUCCHINI AND PEPPER SALAD

Steps:

• Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
• Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
• Stir together zucchini, peppers, and onion.
• In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
• Pour dressing over veggies and toss gently.
• Cover and chill a few hours or overnight.
• Stir before serving with a slotted spoon so that the excess dressing runs off.

VERMICELLI SALAD WITH RED PEPPERS AND ZUCCHINI

Steps:

• Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
• Add garlic, stirring, until limp.
• Remove and discard garlic.
• Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
• Stir in sugar, when dissolved, add vinegar.
• Remove skillet from heat and stir in soy sauce.
• Transfer to a storage bowl and refrigerate for several hours or overnight.
• Remove from refrigerator about 30 minutes before using.
• Cook vermicelli; drain and place in a large bowl.
• Add zucchini-pepper mixture.
• Toss to mix thoroughly.
• Ladle onto large salad plates or in shallow soup bowls.
• If desired sprinkle with toasted sesame seeds.
• Serve with Italian bread sticks.