Veggie Mix Pasta Salad
in Parmesan Crisps
Kirkland Signature/NutriVerde
4 cups Normandy Blend frozen
vegetable mix
1 cup dried fusilli or other
short pasta
1 cup grated Parmesan cheese
1 tablespoon flour
1/4 cup balsamic vinegar
1 teaspoon sugar (optional)
1/2 cup olive oil
1 tablespoon chopped fresh herbs
(basil, thyme)
Salt and pepper
18 large capers, for garnish
Steam vegetable mix to thaw and place in a bowl.
Cook pasta in boiling salted water until al dente. Drain and add to the vegetables.
Preheat oven to 350°F.
Mix cheese and flour. Shape into 6 (5-inch) circles on a nonstick baking tray. Bake
for about 5-7 minutes, or until browned. Remove from the oven. Lift the circles
carefully with a spatula and place over small bowls or muffin tins to shape.
In a small bowl, mix vinegar, sugar, olive oil, herbs, and salt and pepper to taste. Add
to the pasta and vegetables; toss until well mixed.
Fill the cheese crisps with salad and garnish with capers. Makes 6 servings.
