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Marinated Pasta Salad

Pinch of Salt Lake

Ingredients

  • 1 lb pasta any shape
  • 1/4 of a Bermuda onion chopped
  • 1 yellow pepper sliced
  • 2 carrots thinly sliced
  • 2 small zucchini thinly sliced
  • 2-3 cups broccoli flowerlettes
  • 1/2 lb mushrooms sliced
  • 1 large can pitted olives whole
  • 1 .07 oz package dry Good Seasons Italian dressing mix
  • 1 16 oz. Bernstein's Cheese and Garlic Italian dressing

Instructions

  1. Cook pasta according to package directions. Immerse in cold water, drain and set aside.
  2. Wash and cut vegetables, place in a large bowl. Add cooked pasta and sprinkle with dry dressing mix. Add a generous amount of fresh ground pepper. Pour bottled dressing over all, toss and refrigerate.
  3. Just before serving, grate fresh Parmesan or Romano cheese over all of the salad.
  4. -If you are waiting more than 3 hours to serve, add the mushrooms and grated cheese just before serving.

Recipe Notes

-If you are waiting more than 3 hours to serve, add the mushrooms and grated cheese just before serving.

-If you like the broccoli tender, and bright green, blanch before adding to salad. What is blanching? Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.