Ingredients Weight Measure
Carrots, cut in julienne strips, 1" to 2" 32 oz.
Yellow crookneck squash, cut into julienne strips, 1" to 2" 32 oz.
Pencil asparagus, tips reserved, stems cut into 1/2" diagonals 2 bunches
Broccoli, trimmed, cut into 1" florets and pieces 2 bunches
Green beans, cut into 1/2" diagonals 16 oz.
Dry pasta, spirals or shells 48 oz.
Olive oil as needed
Gherkins with juice (reserve 2/3 cup juice) 1 cup
Garlic 7 cloves
Green onions, roughly chopped, white part only 2 bunches
Sour cream 3 cups
Mayonnaise 2 cups
White wine vinegar 4 oz. 1/2 cup
TABASCO® brand Original Red Sauce 1-1/2 tsp.
Kosher salt to taste
Crushed black pepper to taste
Green pepper, small, diced 1 ea.
Red pepper, small, diced 1 ea.
Italian parsley, chopped 1/2 cup
Toasted pine nuts, for garnish 1/2 cup


  1. Cook each vegetable until crisp but tender and chill immediately in ice bath. Drain and keep chilled.
  2. Cook pasta until al dente, drain and toss with olive oil to prevent sticking; bring to room temperature; reserve.
  3. In container of food processor, chop gherkins, garlic and green onions; add sour cream, mayonnaise, reserved 2/3 cup pickle juice, vinegar, TABASCO® Sauce, salt and pepper and process until smooth. Fold in peppers and parsley. Adjust seasonings. Cover and refrigerate at least 2 hours before tossing with pasta and vegetables.
  4. To assemble dish: In large container, toss vegetables with pasta except asparagus tips. Stir in sauce and mix well. Adjust seasonings. Garnish with asparagus tips and pine nuts.

Yield: 16 servings