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Pasta Salad


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  • 2 cups snow peas
  • 1 bunch broccoli, cleaned, florets only- discard stems
  • 1 12oz package cooked and drained pasta shells or rotini
  • 1 6oz package tricolored cheese stuffed tortellini, cooked and drained
  • 8 oz fresh cimini mushrooms(white), cut in half
  • 1 cup cherry tomatoes, cut in half
  • 1 red pepper, clean and cut into small strips
  • 1 bunch scallions, sliced thin
  • 1/3 cup grated fresh Romano cheese
  • Dressing
  • 1/2 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. chopped fresh parsley
  • 4 cloves garlic, minced
  • 2 tsp. dried basil
  • 1 tsp. dried dill weed
  • 1/2 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1/2 tsp. sugar
  • 1 tsp. Dijon mustard



Step 1

1. Cook Snow peas and broccoli in steamer bags in microwave till crisp tended. set aside
2. Cook pasta according to directions to El Dente, drain and set aside
3. Make dressing- combine all ingredients and whisk ingredients to combine, set aside
4.when pasta is cool, add all ingredients, toss gently to combine.
5. Add dressing to pasta salad and combine
6. Refrigerate till ready to serve, toss gently prior to serving

NOTE: I serve this at my summer parties. Aunt Pat's favorite


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