American Pistachio Picnic Pasta Salad

Yield: 4 servings.


  • 1 Small zucchini
  • 1 Small carrot, julienne
  • 1/2 cup Sliced mushrooms
  • 1/2 cup Halved cherry tomatoes
  • 2 Green onions, thinly sliced
  • 4 ounces Small pasta, cooked and drained
  • 1/3 cup American pistachios, chopped
  • 2 tablespoons Parsley or fresh basil, chopped
  • 1/3 cup Bottled Italian dressing


Blanch zucchini and carrot in boiling water 1 to 2 minutes or until tender. Plunge into cold water to cool; drain. Combine zucchini, carrot, mushrooms, tomatoes, green onion and pasta. Just before serving, add pistachios, parsley and dressing; toss to coat.