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California Grown Gourmet Pistachios

American Pistachio Picnic Pasta Salad

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. Yield: 4 servings.

Courtesy American Pistachio Growers