creamy pasta salad
(1 RATING)
I was given this recipe by my Anatomy & Physiology instructor the day our class held a potluck lunch. We found out it was given to him by a local restaurant chef under strict orders not to share it! Of course, he could have been teasing us about that. I'm glad he shared it because I have made it for many family get-togethers. It feeds a crowd, travels well, and is delicious. Enjoy!
No Image
prep time
15 Min
cook time
method
---
yield
15 +/-
Ingredients
- 1 pound vermicelli, broken in half
- 1/4 pound small shell pasta
- 1/4 pound rotini pasta
- 1/3 cup romano cheese, grated
- 1/2 cup diced green pepper
- 1/4 cup diced red onion
- 1/4 cup diced and seeded tomato
- 1/4 cup black olives, drained and chopped (optional)
- - dressing:
- 12 ounces italian salad dressing
- 1 cup mayonnaise
- 1/4 cup dijon mustard
- 1 tablespoon sugar
- 1/4 cup dried parsley flakes
- 1 1/2 tablespoons ground black pepper
- 1 tablespoon dried basil
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
How To Make creamy pasta salad
-
Step 1Boil the pastas according to package directions. I wouldn't boil them all together because the vermicelli will need less cooking time than the other shapes.
-
Step 2In a large bowl, mix all of the dressing ingredients until well combined. Add the veggies and cooked, drained pasta. Mix well and chill until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes