Teri's Favorite Pasta Salad
This has had rave reviews!
3 lbs. tri color rotini pasta (corkscrew shape)
1/4 cup olive oil (probably less, but you have to coat the pasta, so it
might be this much)
1/4 cup parmesan cheese (you can use Pecorino Romano, but be careful because it's saltier)
2 lbs. cheddar cheese, diced into small cubes
2 cups mayonnaise
1 Tbsp. mustard
2 Tbsp. vinegar (or fresh lemon juice)
2 red onions, diced small
2 cans black pitted olives, sliced
2 lbs. mini carrots, blanched
2 heads broccoli, trimmed, flowered and blanched
2 Tbsp. kosher salt
1 tsp black pepper
1 tsp. Mrs. Dash Extra Spicy
Cook pasta according to package directions. Drain well, toss with olive oil
and lay out on cookie sheets to cool.
In a bowl, add mayo, mustard, vinegar or lemon juice) onions, Mrs. Dash,
salt and pepper. When pasta is cooled, add dressing to pasta. Then add
ingredients one at a time, mixing well after each one.
You can make this entire salad 2 days in advance, it ages well. The only
thing is you may need to do is add more mayo/mustard/vinegar (same
proportions, not as much) to salad because the pasta tends to soak it up.
This recipe should fit into a 10 lb. aluminum pan (each pan should feed 30).
Teri (a frequent visitor on Growlies)
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