Ingredients
6 large ripe plum tomatoes
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 medium yellow squash, halved lengthwise and thinly sliced crosswise
3 carrots, peeled and cut into matchstick sized pieces
1/4 cup red onion, thinly sliced
1 medium red bell pepper, quartered and thinly sliced
2 large garlic cloves, minced
2 tablespoons fresh tarragon, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoon GOLDEN BLOSSOM HONEY
1 (16-ounce) package rotini pasta
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Bring a large pot of water to a boil. Add whole tomatoes and blanch for 1 minute. Using a strainer remove tomatoes. Peel and dice them. Place in a large bowl.
In the same pot of boiling water blanch zucchini, yellow squash and carrots for 2 minutes. Remove from pot with a strainer and drain well. Add to bowl with tomatoes.
Add remaining ingredients except pasta to bowl and toss to coat.
Add salt according to pasta directions to the same boiling water then stir in pasta. Cook until al dente. Drain, add to bowl with vegetables and toss.
Serves: 4-6
In the same pot of boiling water blanch zucchini, yellow squash and carrots for 2 minutes. Remove from pot with a strainer and drain well. Add to bowl with tomatoes.
Add remaining ingredients except pasta to bowl and toss to coat.
Add salt according to pasta directions to the same boiling water then stir in pasta. Cook until al dente. Drain, add to bowl with vegetables and toss.
Serves: 4-6
