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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is wonderful! It is really rich for a pasta salad. It’s best at room temperature. Ingredients:
8 ounces corkscrew macaroni |
1/2 lb asparagus, cut into 2 inch pieces |
4 ounces mozzarella cheese, cut into 1/2 inch cubes |
1 medium tomato, diced |
1/2 lb mushroom, sliced |
1 cup walnuts, broken up |
1/4 cup olive oil |
1/3 cup balsamic vinegar |
italian salad dressing mix (don't use the whole package) |
Directions:
1. Cook the noodles. Drain. Rinse with cold water.
2. In a saucepan, cook the asparagus in boiling water until just tender.
3. Drain and rinse with cold water.
4. Transfer to a bowl with the pasta.
5. Add the cheese, tomatoes, mushrooms and walnuts. Toss to combine.
6. In a small bowl, whisk together the olive oil, vinegar and dressing mix.
7. Pour over salad and toss to coat evenly.
8. Serve salad chilled or at room temperature.
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