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Meal Type

Cuisine

Pasta Salad

Featured in the Honolulu Star-Advertiser on September 8, 2010.

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Ingredients:

Pasta Salad

  • 12 ounces (4 cups) rotelle (corkscrew macaroni)
  • 1 cup broccoli or cauliflower flowerets
  • 1 cup slivered carrots
  • 1/2 pound fresh mushrooms, halved
  • 2 tablespoons butter or margarine
  • 1 can (2 1/4 ounces) sliced black olives, drained
  • 1/4 cup chopped green onions
  • 1 bottle (2 ounces) chopped pimientos (optional)
  • 1/2 cup Italian salad dressing
  • 1/2 teaspoon coarse black pepper
  • 1/3 cup Parmesan cheese

Directions:

  1. Cook rotelle according to package directions.
  2. Drain and set aside.
  3. Blanch broccoli and carrots.
  4. Saute mushrooms in butter.
  5. In a salad bowl, combine rotelle and vegetables.
  6. Add dressing and pepper; toss lightly.
  7. Cover and chill.
  8. Just before serving, sprinkle with cheese.

Makes 6 servings.

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