Pasta Salad
Author: Molly (from Mom)
Recipe type: main
Serves: 10-12
- 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
- Boil snow peas and broccoli for 1 minute. Drain and cool.
- Once cool, combine peas and broccoli with mushrooms, tomatoes, and olives in a large bowl.
- Cook pasta according to package directions. Drain and cool.
- Combine pasta with vegetables.
- Mix together all ingredients for salad dressing. Shake well in jar or container with a lid. Pour over pasta and vegetables and toss well.
- Chill several hours before serving. Garnish with additional Parmesan cheese.
Recipe by The Gingham Apron at https://www.theginghamapron.com/pasta-salad/
3.3.3070