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Steve Pope

> wrote:

>I have question about making a pasta salad so to speak. I have had a
>pasta salad at places, and there are vegtables mixed in such as
>cauliflower, brocolli, carrots, peas and so forth. To make this I
>assume you cook the pasta, and then cook the veggies, and mix them
>together. What would you use as a binder: olive oil? What else would
>you add.

Olive oil, white vinegar, and a few seasonings (salt, white pepper
would be minimal) works great.

You can probably get away with frozen peas which are thawed but
not further cooked, and with small brocolli/carrot pieces which
you have not cooked. Just makes for a crunchier salad.

Steve