Italian Vinegar


8 ounces spaghetti or linguine
1/2 head broccoli
2 carrots – julienne cut
1 large tomato, chopped 1/2″
2 Tablespoons fresh basil (or 2 teaspoons dried basil)
2 Tablespoons fresh parsley
1/2 cup olive oil
1/2 cup Italian Vinegar
1 package.Frawley’s Fine Herbary ITALIAN DRESSING MIX
8 ounces Mozzarella cheese, cubed
1/4 cup Parmesan cheese

Cook pasta using box instructions. Cook broccoli and carrots to crispy done. In a large bowl, combine broccoli, carrots, tomatoes and chopped fresh herbs. In a separate container mix dry Italian Dressing Mix, vinegar, and oil and add to large bowl. Put in both cheeses and pasta. Toss and chill well. (Opt. add summer sausage cubes)

HERB MUSTARD (makes 2 cups)

2 cup prepared mustard
1/4 cup parsley flakes
1 teaspoon each: dried dill weed, oregano & basil
2 Tablespoons dried tarragon
1/4 cup Italian Vinegar

Pour mustard into large mixing bowl. Crumble all dried herbs (if using fresh, use 3 times the dried amount) and add to mustard. Mix well. Gradually stir in vinegar. Place in covered jar and refrigerate. Allow herbs to flavor mustard 2-3 days before using.