Schiffman's pasta salad
Recipe by Amuhlou
1 Pound Rotini (tri-color if possible)
Broccoli florets
Red pepper, diced
Mushrooms, sliced
Summer sausage, salami, or other similar meat, cut into chucnks
Black olives, sliced
Cheese, cubed (any kind, but I like cheddar or colby-jack)
4-8oz Light Zesty Italian Dressing
Salad Seasoning Mix, such as McCormick "Perfect Pinch Salad Supreme"
Kosher salt
Fresh ground black pepper
Prep. Time → 30 min
Cook Time → 15 min
1. This salad is best if made a day in advance and refrigerated.
2. Mix the dressing and salad seasoning together in a measuring cup. Taste and season with salt and pepper if desired. Set aside
3. Prep your vegetables, olives, meat, and cheese - you want everything to be waiting on the pasta.
4. In a large pot of boiling, salted water, cook pasta according to package directions for 'al dente' done-ness
5. Saute the mushrooms in 1-2 tbsp butter until they shrink and become brown .
6. Drain pasta and place in a large bowl along with the vegetables (including mushrooms), olives, and meat. DO NOT ADD CHEESE CUBES.
7. Pour the dressing over the salad while the pasta is still hot & toss to get everything well-coated.
8. Refrigerate. Add cheese cubes after the pasta cools down a bit - this will prevent them from melting and turning your salad into one big blob.
side dishes, pasta, side dishes, pasta salad, rotini, cold salads October 18, 2011 14:49
This looks yummy. I have a similar recipe I learned from my mother in law I'll have to post!
I'll be interested to see it and compare! I'm not sure where my mom got this recipe originally as it was just scrawled in very incomplete fashion on a recipe card.