Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main
Serves: 10-12
Ingredients
  • For the salad:
  • 2 c.fresh snow peas
  • 2 c. broccoli flowerets
  • 2½ c. cherry tomatoes, halved
  • 2 c. mushrooms, sliced
  • 8 oz. cheese stuffed tortellini
  • 1 (6 oz) can black olives, drained
  • 3 oz. fettuccine, uncooked
  • 1 T. Parmesan cheese
  • For the dressing ( a pint jar works well for this):
  • ½ c. green onion, sliced
  • ⅓ c. red wine vinegar
  • ⅓ c. olive oil
  • 2 T. chopped fresh parsley
  • 2 cloves garlic, minced
  • 2 t. dried basil
  • 1 t. dried dillweed
  • 1 t. salt
  • ½ t. pepper
  • ½ t. sugar
  • ½ t. dried oregano
  • 1½ t. Dijon mustard
Instructions
  1. Boil snow peas and broccoli for 1 minute. Drain and cool.
  2. Once cool, combine peas and broccoli with mushrooms, tomatoes, and olives in a large bowl.
  3. Cook pasta according to package directions. Drain and cool.
  4. Combine pasta with vegetables.
  5. Mix together all ingredients for salad dressing. Shake well in jar or container with a lid. Pour over pasta and vegetables and toss well.
  6. Chill several hours before serving. Garnish with additional Parmesan cheese.
Recipe by The Gingham Apron at https://www.theginghamapron.com/pasta-salad/