Busters Recipes

Colorful Pasta Veggie Salad

8 ounces bow-tie pasta (3 cups)
3/4 cup dried tart cherries
1 cup diced multi colored sweet peppers
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
1/4 cup red wine vinegar
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons Dijon-style mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Freshly ground black pepper -- to taste

Cook pasta according to package directions. Drain
well. In a large bowl,
combine pasta, cherries, carrots, cucumber and green
onions, sweet peppers, mix gently.

In a small bowl, combine vinegar, oil, lemon juice,
mustard, basil,
oregano, thyme and pepper; mix well. Pour over pasta
mixture; mix gently.
Refrigerate, covered, at least 2 hours, or overnight.
Mix gently before
serving.

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