“Pasta Salad” without the Pasta
1 bunch asparagus, cut into 1-inch slices
1/2 bunch broccoli, in florets
3 large carrots, sliced diagonally into bite-size pieces
1 zucchini, cut into bite-size pieces
1 small to medium red onion, chopped
8 ounces fresh mozzarella, cut into small cubes
3/4 to 1 cup grated Parmesan cheese
To prepare asparagus, snap ends; they will snap precisely so that the woody ends are removed. Then, slice diagonally into one-inch pieces. Separately steam the asparagus, broccoli, and carrots. Allow to cool.
In a large bowl, combine the zucchini, red onion, mozzarella, and cooled steamed vegetables. Add enough dressing to coat thoroughly. Mix in Parmesan cheese. Chill for several hours to allow flavors to blend. Yield: 8 servings.
I was in the mood to bake, so I whipped up some Sweet Potato Biscuits for an accompaniment. The Italian flavors of the dressing and cheeses along with the combination of semi-crunchy vegetables makes this a dish special enough to serve to company and healthy enough to eat again and again.