xiaoxl/recipe_data huggingface dataset:
Linguine Pasta with Shrimp and Tomatoes
Category: main-dish
By Cindy in Pensacola

When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal.  Canned tomatoes can also be used.

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil

Directions:
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 520.3
Fat: 16.1 g
Saturated fat: 4.3 g
Carbohydrates: 61.5 g
Sugars: 6.1 g
Dietary fiber: 4 g
Protein: 26.6 g
Cholesterol: 125.2 mg
Sodium: 230.6 mg
Gingered Carrot Soup With Sage


Ingredients:
carrots, olive oil, onions, garlic, gingerroot, kosher salt, pepper, fresh sage leaves, butter, sugar

Directions:
Slice the carrots in half lengthwise and then into 2 inch chunks.
Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom.  Add carrots and onions and saute over medium heat.  Cook until the onions start turning translucent.
Turn the heat down, add the garlic and continue cooking another 5 minutes.
Add the ginger and cook another minute or two.
Add the stock and enough additional water to cover the vegetables.  Taste and add salt and pepper to your taste.  Bring to a boil, then lower the heat to barely simmer.
Add 6 sage leaves (the remaining ones are for garnish].  Cook until the carrots are very tender, about 45 minutes.
Remove the sage leaves.  Now you need to puree the soup.  If you have an immersion blender, use at your own risk.  It's hot soup.  If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
Bring the soup back up to a simmer and add the butter, sugar, and lemon juice.  You just need the butter to melt.  Taste and season again with salt and pepper if needed.
This can be made up to 2 days in advance.  Garnish with fresh sage leaves.
Gluten-Free Coconut Prune Cookies


Ingredients:
cinnamon, baking soda, salt, nutmeg, clove, butter, brown sugar, egg, honey

Directions:
Stir together the dry ingredients (flour through cloves] to combine thoroughly.
Add prunes, stirring well to coat with flour.
Cream together butter and sugar, then beat in egg until fluffy.
Gradually blened in flour mixture.
Shape into 24 cookies and place on a parchment paper lined cookie sheet.
Press coconut into the top of each cookie.
Bake in a preheatedd 325* oven for 15-20 minutes until golden.
Drizzle cookies with warm honey and let cool.
Enjoy!
Ratatouille Tart


Ingredients:
zucchini, red bell pepper, onion, cheese, basil, extra virgin olive oil

Directions:
Press pie dough into 9” tart pan.  Press dough into pan’s fluted edge, trim excess.  Cover dart shell with aluminum foil and fill with dried beans or baking weights.  Bake according to package instructions.  Let cool 5 minutes and remove weights.  (you may do this earlier in the day, and hold at room temperature til needed].
Slice veges into 1/8” slices – a mandoline is very handy for this.  Pat dry with paper towels.  Sprinkle cheese and basil over bottom of tart.
Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion.  (the onion tends to fall apart – just use a generous pinch of shreds.]  Arrange a smaller circle inside the first.  Put onions in the center, covered by more squash.
Drizzle the tart with olive oil.  Season with salt and pepper.  Bake until tart is golden brown around the edges, about 30 minutes.
Annie's Extra Special Tartar Sauce


Ingredients:
dry mustard, mayonnaise, lemon juice, parsley, fresh dill, water, sour cream, fresh ground black pepper, garlic clove, Worcestershire sauce

Directions:
In a small bowl, mix the dry mustard and the water., Add the remaining ingredients and stir until smooth., Refrigerate.
Nif's Quick Chocolate Martini


Ingredients:
Absolut vodka, Creme de Cacao, dark chocolate

Directions:
Pour vodka and Creme de Caco over ice in martini shaker. Shake for about 30 seconds.
Pour into martini glass and grate chocolate over top.
Chicken Pasta Salad


Ingredients:
chicken breasts, celery, green onions, green olives, elbow macaroni, mayonnaise, Season-All salt, salt, ground black pepper

Directions:
Boil Noodles according to package directions., Drain noodles and rinse in cold water till cool., Place noodles in a large bowl and mix in all the other ingredients., It is ready to serve or you can chill it.
Potatoes Divine


Ingredients:
russet potatoes, butter, margarine, milk, gruyere cheese, parmesan cheese, parsley

Directions:
COOKING DAY INSTRUCTIONS:
Preheat oven to 400 degrees. Grease 13x9x2 casserole dish.
Put potatoes directly on oven rack and bake for 45-60 minutes or till done. I put the potatoes in the microwave till done and use a small cookie scoop to remove potato pulp.
Mash potatoes with mixer or by hand until smooth (my family likes lumps so mine isn't smooth]. Add butter/margarine and milk and mix.
Spread in a prepared pan. Freeze using foil & plastic wrap method.
SERVING DAY INSTRUCTIONS:
When casserole is thawed, preheat oven to 500 degrees.
With electric mixer, whip cream to soft peaks, then fold in Gruyere by hand. Spread evenly over potatoes and sprinkle with Parmesan.
Bake until heated through and topping is golden brown. Garnish with parsley and serve.
Roasted Pumpkin Soup


Ingredients:
extra virgin olive oil, cayenne pepper, salt, extra virgin olive oil, cloves, onion, chicken broth, heavy cream

Directions:
Preheat 400°F Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
Roast in the oven for 45 minutes or until softened. Remove skins.
Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.
In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.
Remove from the heat and pass through a food processor until smooth.
Return to the pan, and stir in the chicken broth until desired consistency is reached.
Add heavy cream to thicken and season with salt and pepper.
Garnish with pumpkin seeds.
Gluten-Free Pizza Crust or Flatbread
Category: bread
By Allen Seidman

This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.

Ingredients:
1 cup very warm water
½ teaspoon white sugar
2 teaspoons yeast
2 cups gluten-free flour blend
½ cup rice flour
1 tablespoon Italian seasoning
1 teaspoon xanthan gum
1 teaspoon unflavored gelatin powder
½ teaspoon salt
3 tablespoons apple cider vinegar
3 tablespoons olive oil

Directions:
Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes. Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes. Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 large crust

Calories: 1631.5
Fat: 51.5 g
Saturated fat: 6.1 g
Carbohydrates: 276.9 g
Sugars: 11.4 g
Dietary fiber: 38.4 g
Protein: 37.5 g
Sodium: 1305.6 mg
Microwave Baked Apples
Category: desserts
By Nicole M.

This is an easy and fast baked apple recipe.  Great for brunch or snack. Stuff the apples with any additional fruits that you wish -- cranberries stuffed into apples are especially delicious.

Ingredients:
2  apples
2 tablespoons brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons butter

Directions:
Core the apples, leaving the bottom intact. In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and  set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover. Microwave for 3  1/2 to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.

Prep time: 7 mins
Cook time: 4 mins
Total time: 11 mins
Yields: 2 servings

Calories: 185.7
Fat: 5.1 g
Saturated fat: 3 g
Carbohydrates: 37.6 g
Sugars: 32.1 g
Dietary fiber: 4.9 g
Protein: 0.5 g
Cholesterol: 10.8 mg
Sodium: 33 mg
Gruyere and Prosciutto Potato Cups #5FIX


Ingredients:
prosciutto, gruyere cheese, green onions

Directions:
Preheat oven to 450 degrees F. Place the prosciutto slices on a greased baking sheet. Bake until almost completely crisp, about 6-7 minutes. Set aside. Lower oven temperature to 400 degrees.
Prepare Mashed Potatoes using the microwave directions. Stir in cheese until melted and mixed well.
Unroll and cut pie crusts into 32 circles, about 2 1/2 to 3-inches diameter. Using mini-muffin tins, place 1 pastry circle into each cup, pressing slightly.
Fill each cup with a heaping teaspoonful of mashed potatoes. Place in oven and let bake until pastry edges are golden brown, about 12 to 14 minutes.
Crumble or chop prosciutto. Top each potato cup with prosciutto and green onions. Serve warm.
Cranberry Pineapple Sorbet


Ingredients:
cranberries, pineapple, sugar, orange, Grand Marnier

Directions:
In a food processor combine first 5 ingredients (cranberries - orange peel], process with on/off turns until chopped. Transfer mixture to a large bowl and stir in the Grand Marnier.
Cover and freeze for 2 hours.
Scrape down and beat with a electric mixer. Return to freezer. Repeat twice and then freeze completely.
Spoon into serving disheds and garnish with orange piece curls if desired.
Australian Meatballs


Ingredients:
ground beef, onions, curry powder, egg, garlic clove, milk, salt, ground black pepper, margarine, onions, ketchup, Worcestershire sauce, white vinegar, instant coffee granules, brown sugar, lemon juice

Directions:
Mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk; you might not need all of it--just enough for a good meatball-making texture.  Make meatballs that are about 1.5 inches in diameter.   In a greased baking dish, bake them for 30 minutes at 375.
Make the sauce while the meatballs are baking.  Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.
The original author says that they taste better if they've been made a little in advance, allowed to cool, and then reheated at 200 degrees for about 15 minutes.
Coarse-Ground Mustard


Ingredients:
white mustard seeds, brown mustard seeds, red wine vinegar, dry red wine, dry English-style mustard, salt, ground allspice, water

Directions:
Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
Process in a blender on pulse until seeds are bruised and broken.
Add dry mustard, salt, allspice, and water, mix well.
Cover loosely, and allow to stand overnight.
Refrigerate unused portions.
Chef John's Cuban Bread
Category: bread
By Chef John

I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.

Ingredients:
½ teaspoon active dry yeast
½ cup warm water
½ cup flour
1 package active dry yeast
2 teaspoons white sugar
¾ cup warm water
3 tablespoons lard
2 teaspoons fine salt
3 cups all-purpose flour, or as needed - divided
1 tablespoon cornmeal
Water to spray tops of loaves

Directions:
Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight. Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading. Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface. Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours. Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal. Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours. Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water. Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.

Prep time: 25 mins
Cook time: 20 mins
Total time: 12 hrs 15 mins
Yields: 2 loaves

Calories: 169.1
Fat: 3.6 g
Saturated fat: 1.3 g
Carbohydrates: 29.4 g
Sugars: 0.8 g
Dietary fiber: 1.2 g
Protein: 4.1 g
Cholesterol: 3 mg
Sodium: 389.5 mg
Pasta Salad Supreme


Ingredients:
rotini pasta, shell pasta, mozzarella cheese

Directions:
Cook pasta, rinse under cold water and drain well.
Place pasta in large salad bowl, add dressing and seasoning, and toss gently to coat.
Cut vegetables to bite size pieces, add veggies to pasta and mix gently.
Cover and refrigerate at least 4 hours.
Caramel Cowboy


Ingredients:
amaretto liqueur, mint sprig

Directions:
Pour the Amaretto and butterscotch schnapps into a champagne flute and top with champagne.
Garnish with a mint sprig.
Chicken Chili Con Carne Casserole


Ingredients:
boneless skinless chicken breasts, diced green chilies, sour cream, milk, garlic cloves, onion, flour tortillas, cheese

Directions:
Cook and shred chicken, then set aside.
Saute Garlic and Onions in 1 tsp of butter for a few minute.
Mix Saute Garlic and Onions, Chili Con Carne, Soup, Sour cream, Diced Chiles, Taco Seasoning packet and Milk in a Medium-sized mixing bowl.
Brown tortillas by placing one tortilla at a time on stove-top burner about 30 seconds on each side, then tear them in smaller pieces. About six pieces per tortilla.
Layer 1/2 of the Shredded chicken in the bottom of a 9×13 pan.
Second, layer tortilla pieces over chicken.
For the third layer, spread 1/2 of the onion/garlic/chili/soup/sour cream etc. mixture over the tortillas pieces.
Sprinkle 1 cup of the cheddar cheese over the sauce layer.
Repeat all four layers, using the last 1 cup of cheddar cheese on the very top.
Bake in a 350 degree oven for 45 minutes.
Raspberry Puff Pastry Turnovers


Ingredients:
cornstarch, sugar, raspberries, vanilla extract, salt, puff pastry sheet, egg, turbinado sugar, icing sugar, lemon, water

Directions:
In a saucepan, combine raspberries and sugar, toss together.
In small bowl, mix cornstarch with enough water just to disslove it so there are no lumps. (About 1 tablespoon water] Add vanilla (if using] and salt. Add to berries.
Heat this mixture on medium, stirring and smashing the berries until they soften and fall apart and the jam bubbles and becomes a thick consistency.  Cool. (This filling can now be kept in the refrigerator for several days.].
Preheat oven to 375°F.
Line a large baking sheet with parchment or cooking mat.
Fold out the puff pastry sheets. Using a ruler and a knife or pizza cutter, cut into 5" squares. Brush edges of each square with beaten egg wash to help seal in the filling.
Place about 2 heaping tablespoons of filling off-center on each square and fold over to make a triangle. Using a fork, crimp edges to seal in the filling.
Lightly brush egg wash over entire tops of turnovers. Sprinkle with turbinado sugar.
Make a small slit on top of each turnover, being careful not to let the knife go all the way through to the bottom crust.
Place turnovers onto parchment-lined sheet and bake for 20-25 minutes, until a nice golden brown. Remove from oven and cool on wire rack.
If using glaze, mix icing sugar, lemon juice and water together to desired consistency and drizzle with a fork over cooled turnovers.
Apple Pie Oatmeal


Ingredients:
apple, rolled oats, milk, water, cinnamon, nutmeg, brown sugar

Directions:
Add oats, milk, water, cinnamon, and nutmeg in a pot.
Cook on medium high until big bubbles appear, and then cook on low heat, stirring constantly until it reaches the texture you want.
Add the brown sugar and cream on top at the end when it’s in the bowls.
Enjoy! :].
Stuffed Pepper Soup IV
Category: soups-stews-and-chili
By Kate

An easy soup that tastes like stuffed peppers.  A full meal in one bowl and is great with warm bread and a salad!

Ingredients:
1 pound ground sirloin
1  green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
¼ teaspoon dried thyme
¼ teaspoon dried sage
salt and pepper to taste
1 cup white rice

Directions:
In a large stock pot brown ground meat. Drain fat and add pepper and onion.  Cook until onion is translucent, not letting them brown. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup.  Heat soup through and serve.

Yields: 6 servings

Calories: 340.5
Fat: 11.9 g
Saturated fat: 4.6 g
Carbohydrates: 36.6 g
Sugars: 8.1 g
Dietary fiber: 3.2 g
Protein: 19.5 g
Cholesterol: 52.3 mg
Sodium: 1039.4 mg
Gingerroot Tea to Cure a Cold


Ingredients:
ginger, cold water, cayenne pepper, fresh lemon juice, honey, garlic clove

Directions:
Put grated ginger and water in a pot and bring to a boil, lower heat and simmer for 5 minutes.
Add cayenne pepper and simmer for 1 more minute.
Remove from heat and add 2 Tbsps of fresh lemon juice, honey to taste and garlic.
Let cool slightly and strain before drinking.
Curry Broccoli Salad
Category: salad
By Harriet O'Neal

A currified twist on an old standby. Everyone loves broccoli salad!

Ingredients:
½ pound bacon
6 cups fresh broccoli florets
½ cup diced onion
½ cup dried cherries
½ cup sunflower seeds
¾ cup mayonnaise
1 teaspoon curry powder
2 tablespoons cider vinegar
¼ cup white sugar

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds. Whisk together the mayonnaise, curry powder, vinegar and sugar. Pour dressing over salad; toss to coat, and marinate over night.

Prep time: 15 mins
Cook time: 15 mins
Total time: 13 hrs 50 mins
Yields: 6 to 8 servings

Calories: 411.7
Fat: 33.6 g
Saturated fat: 7.7 g
Carbohydrates: 21.8 g
Sugars: 14 g
Dietary fiber: 3.1 g
Protein: 6.8 g
Cholesterol: 31 mg
Sodium: 431.2 mg
Oyster Shooters
Category: seafood
By Lindsay

I made up this recipe during my bartending days.  I am not a huge fan of oysters but my customers sure loved it!

Ingredients:
1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
1  lemon - cut into wedges, for garnish

Directions:
In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges. Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 shooters

Calories: 215.5
Fat: 0.2 g
Carbohydrates: 4.6 g
Sugars: 1.8 g
Dietary fiber: 1.2 g
Protein: 2 g
Cholesterol: 3.7 mg
Sodium: 130.3 mg
Delicious Vegan Hot Chocolate
Category: drinks
By CYMBALINE

Finally, a vegan hot chocolate recipe that actually tastes good! For best results, use plain soy milk.

Ingredients:
2 ½ cups soy milk
3 tablespoons white sugar
3 tablespoons cocoa powder
½ teaspoon salt
½ teaspoon vanilla extract
1 pinch ground cinnamon
1 pinch cayenne pepper

Directions:
Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 259.2
Fat: 6.4 g
Saturated fat: 1.3 g
Carbohydrates: 42.9 g
Sugars: 31.2 g
Dietary fiber: 4.5 g
Protein: 11.4 g
Sodium: 738 mg
Marios in Westport Pasta Salad


Ingredients:
small shell pasta, rotini pasta, romano cheese, green peppers, red onion, tomatoes, carrot, black olives, mayonnaise, mustard, sugar, dried parsley flakes, dried basil leaves, oregano, salt

Directions:
Cook pastas to al dente and drain well., After pasta has cooled, mix in all vegetables., Mix together dressing ingredients., Stir dressing into pasta/vegetable mixture., Chill well before serving.