This is my Aunt's recipe for pasta salad. It's great for picnics, or just to have handy in the fridge for lunch. It's easy enough to add different or additional veggies if you like. Also, you can make it vegan by simply eliminating the cheese and using a vegan salad dressing.
- 1 pound of tri-colored fusilli pasta (springs)
- 1 head of broccoli (clean and use florets only)
- 1 box of fresh mushrooms (cleaned and sliced)
- 1 can of black olives (drained)
- 1/2 small jar of yellow pepper rings (hot or mild, depending upon your preference)
- 1 container of feta cheese (drained and cut into cubes)
- 1 cruet of good seasons italian dressing (or any oil and vinegar based italian dressing that you like)
- grated parmesan cheese, salt and pepper to taste
Cook the pasta according to the directions on the package, and drain.
Boil the broccoli florets for about 3-4 minutes, then "shock" in a bowl of ice water, and drain.
In a large bowl, combine all of the ingredients, and toss with the dressing until well coated. Chill for at least and hour and serve. Can be served warm, but I think it tastes much better cold. Even better it you let it chill for a few hours before serving.
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