1 lb of Campanella Pasta or any Fancy Pasta
2 Cups of Blanched Broccoli Florets
2 Cups of Blanched Cauliflower Florets
1 1/2 Cups of String Beans cut into 2 inch pieces then Blanched.
¼ Cup of Grated Cheese
1 Small Red Onion Diced
¼ Tsp of Celery Seed
¼ Cup of Extra Virgin Olive Oil
2 Tsp of Balsamic Vinegar
1 Tsp of White Wine Vinegar. (Do not use white distilled vinegar.)
Salt and Ground Pepper to Taste
Cook pasta to al dente in salted water. When pasta is cooked, rinse under some cool water to stop the cooking
process and prevent them from getting over cooked. Now drain the pasta very well and put it in a very large bowl.
Now add all the blanched vegetables to the cool pasta along with the onion and toss gently.
While pasta is cooling, in a separate bowl combine olive oil, balsamic vinegar, white wine vinegar and celery
seeds with some salt and pepper and mix well. Now add the dressing to the cool pasta mixture and toss gently
making sure all of the pasta is coated and is not stuck together. Now add the grated cheese and toss again gently.
Refrigerate for at least 1 hour. Toss gently and let stand 15 minutes after refrigerating. Toss once again adding
some more freshly ground pepper before plating.
For extra flavor, blanch vegetables in the salted pasta water before cooking the pasta. This will add some more
taste to the pasta. After blanching, put them in a bowl with some ice for a minute to cool, this will stop the cooking
process and help retain their great color. When they are cool, drain them very well and put them into a separate
bowl or spread out baking sheet.