Curly Pasta Salad
By Mary McDougall
Make this salad early to allow the flavors to blend.
Serves: 6-8
Prep Time: 15 min
Cook Time: 10 min
Ingredients
12 Ounce Package
Rainbow rotini
16 Ounce Package
Frozen chopped broccoli and cauliflower, thawed
1 Cup
Fresh mushrooms, sliced
4
Green onions, chopped
2 Ounce Jar
Chopped pimientos
1/2 Cup
Cherry tomatoes, cut in half
1 Cup
Oil-free honey mustard dressing
1 Tbsp
Soy sauce (optional)
Dash, Optional
Tabasco sauce
Directions
1
Bring 4 quarts water to a boil, add pasta and cook according to package directions. Drain. Rinse under cool water and set aside.
2
Thaw frozen vegetables by running under cold running water until completely thawed.
3
Place pasta in a large bowl. Add all the vegetables. Mix Honey-Mustard Dressing and soy sauce and pour over pasta and vegetables. Toss to mix well. Season with black pepper and Tabasco. Refrigerate at least 2 hours before serving.
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