Spring Veggie & Herb Pasta Salad

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Serving: Serves 6
Prep Time: 25 Minutes
Cooking Time: 26 to 27 Minutes

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Note: Wash hands with soap and water. Rinse all fresh produce items under cold running water prior to prepping.
1. In a small bowl, whisk together oil, vinegar, shallot, garlic, sugar, cilantro, parsley, basil and salt and pepper to taste; set aside.
2. Fill a large pot with water and add some salt; place over medium heat. Add potatoes and bring to a boil.
3. Cook potatoes for 12 minutes or until tender. Remove potatoes with a slotted spoon and place in a large serving bowl.
4. Return same pot with water to medium heat and add green beans. Cook for 5 minutes or until beans are just tender; remove beans with a slotted spoon and add to bowl with potatoes.
5. Return same pot with water again to medium heat and add linguine. Cook pasta for 8 minutes or until al dente; drain and add to potatoes and beans.
6. Add vinegar mixture and basil leaves and toss to coat well.
7. Serve garnished with pine nuts and shaved Parmesan.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 371 (Calories from Fat: 144)
Total Fat: 16g (Saturated Fat: 3g)
Protein: 12g
Total Carbohydrates: 48g (Dietary Fiber: 4g
Sugars: 8g)
Cholesterol: 6mg
Sodium: 136mg