Rotini Pasta Salad

Name: Rotini Pasta Salad
Yield: makes 6 servings
Ingredients: 1 pound dried rotini or farfalle; 1 to 2 tablespoons extra-virgin olive oil (optional); 1 pint cherry or grape tomatoes; 1/2 large red onion, thinly sliced; 1 green bell pepper, cored, seeded, and coarsely chopped; 1 4-ounce can sliced mushrooms, well drained; 2 teaspoons dry salad seasoning; 1/2 cup Balsamic Vinaigrette (page 159) or bottled Italian salad dressing; 1/4 cup grated Parmesan cheese, or to taste

December 9, 2011

Full of colorful, crunchy vegetables and bursting with flavor, this looks really pretty on a buffet table. By the time I was in middle school, I knew that rotini and vegetables in the kitchen was the sign that we were headed to a potluck soon. This was and is my mom’s go-to recipe for PTA meetings, school plays, recitals, and baby and bridal showers.

Recipe notes

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