Paula Deens Garden Pasta Salad Recipe 445

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PAULA'S ITALIAN PASTA SALAD



Paula's Italian Pasta Salad image

A classic Italian pasta salad with tomatoes, mushrooms and olives.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 11

1/2 teaspoon plus more for seasoning salt
1 lb bow tie pasta
1 cup (store bought) balsamic vinaigrette dressing
1/4 cup mayonnaise
1 tablespoon sugar
2 cups halved cherry tomatoes
1 (4 oz) can drained sliced mushrooms
2/3 cup pitted kalamata olives
1/2 diced green bell pepper
1/2 teaspoon freshly ground black pepper
grated for topping Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.
  • While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise and sugar.
  • Drain the pasta well, transfer to a large serving bowl, and let cool. Add the tomatoes, mushrooms, olives, green pepper, salt, to taste and the black pepper. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.

PAULA DEEN'S GARDEN PASTA SALAD RECIPE - (4.4/5)



Paula Deen's Garden Pasta Salad Recipe - (4.4/5) image

Provided by á-167560

Number Of Ingredients 13

1/4 cup sherry vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon celery seed
1/2 (16-ounce) package whole wheat rotini pasta, cooked according to package directions
1 bunch asparagus, trimmed
1/4 cup water
1 pint cherry tomatoes, quartered
1 cup yellow bell pepper, chopped
1/4 cup shallots, thinly sliced
1 tablespoon fresh dill, minced

Steps:

  • In a large bowl, whisk together vinegar, olive oil, mustard, salt, pepper and celery seed; stir in cooked pasta. In a shallow microwave-safe dish, combine asparagus and ¼ cup water. Cover with plastic wrap, venting 1 corner, and microwave on HIGH for 3 minutes or until asparagus is tender. Drain well, and let cool. Cut asparagus into 1-inch pieces. Stir asparagus, tomatoes, and all remaining ingredients into pasta mixture until well combined. Cover and refrigerate for up to 2 days.

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