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Layered Pasta Salad

Southern.Crockpot's picture
Ingredients
  Fusilli pasta 6 Ounce (Multicolored)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3 Tablespoon
  Olive oil 3 Tablespoon
  Dried whole basil 2 Tablespoon
  Dried chervil 1 Tablespoon
  Water 1 Tablespoon
  Garlic powder 2 Teaspoon
  Fresh spinach 5 Ounce, shredded
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Tomatoes 2 Medium, seeded and chopped
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 3 Tablespoon
Directions

GETTING READY
1) Follow the package instruction to cook the pasta, without adding salt.
2) Drain the pasta and place aside.

MAKING
3) In a small bowl, stir in vinegar and next 6 ingredients.
4) Take 1/2 cup of vinegar mixture to pour over reserved cooked pasta.
5) Gently toss and place aside.
6) In a large salad bowl, place the cooked pasta, spinach, mushrooms, tomatoes, celery, onions, and parsley.
7) Pour the remaining vinegar mixture over the salad.
8) Do not toss the salad.
9) Cover with a lid and place inside refrigerator to chill for 2 hours.

SERVING
10) Serve the salad bowl with a slotted spoon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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