Easiest Way to Make Delicious Anything goes pasta salad

Anything goes pasta salad. Light and fresh, pasta salad is perfect for summertime. It's a quick and easy to make dish to bring to a cookout or potluck. Pasta salad is also hardy enough to be a light summer dinner.

Pour over your cooked pasta and grate over applewood smoked cheese and serve - mmmmmmmm. This Greek Pasta Salad is the salad you want to be seen with - and stuff your face with. It's loaded with tender pasta, juicy tomatoes, crunchy bell peppers, crisp cucumbers, sweet zippy red onions, tangy Kalmata, and salty creamy feta all all enveleoped in mouthwatering, flavor exploding Sun-Dried. You can have Anything goes pasta salad using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Anything goes pasta salad

1. It's of For the salad.
2. Prepare 1/2 of onion, chopped.
3. You need 1 of carrot, sliced.
4. It's 3/4 packages of sliced button mushrooms.
5. Prepare 2 tbsp of sliced sun dried tomatoes.
6. Prepare 1 head of broccoli.
7. It's 1 cup of frozen peas, defrosted.
8. Prepare 1/2 cup of pine nuts, toasted.
9. You need 2 small of packages of tortellini (I used one plain cheese and one spinach and cheese).
10. It's of For the dressing.
11. Prepare 1 tbsp of dijon mustard.
12. You need 1 1/2 tbsp of sour cream.
13. You need 1 tbsp of mayonnaise or miracle whip.
14. You need 2 tbsp of Italian dressing.
15. Prepare 1/4 cup of olive oil, extra virgin.
16. It's 1 of salt.
17. You need 1 of ground black pepper.

Almost anything goes with pasta salad! A wide variety of goes pasta salad options are available to you, such as eco-friendly, disposable. Pasta salad is easy to make. The ingredients are simple and flexible, so you can make this when you are inundated by summer produce or you can adapt to what's in season in the fall and winter.

Anything goes pasta salad step by step

1. Boil tortellini according to o instructions.
2. Chop up then banche broccoli in boiling water for about 10 minutes.
3. Chop up carrots and onion, set aside.
4. Toast pine nuts until golden then set aside.
5. Sauteé mushrooms in extra EVOO. After a couple of minutes add sun dried tomatoes and garlic. Continue to sauteé until the mushrooms are soft and golden. Take off heat and set aside.
6. In a smallish bowl, mix up dressing ingredients.
7. Mix together all the veggies and tortellini in a big bowl then add dressing (use as much or as little dressing as you like!).
8. Add parmesan cheese ontop (if you want!) Serve at room temperature and enjoy :).

Not too bad, especially when you can keep it in. Make better pasta salad, because you can. From left, a green goddess pasta salad, a lemony farro pasta salad and a pasta salad with summer Before pasta salads hit the supermarket salad bar circuit, they were glamorous things. According to the food historian Betty Fussell, the pasta salad. Anything can go in this salad, so it's a perfect way to get rid of the leftovers from my previous cooking.