quick pasta salad |
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No apologies that this isn't exactly “made from scratch.” It tastes good, the kids can help and you can get it on the table efficiently.
I serve this as a warm salad because my kids like it that way, but it will also work as a cold salad. Just go a little lighter on cooking the vegetables.
I serve this as a warm salad because my kids like it that way, but it will also work as a cold salad. Just go a little lighter on cooking the vegetables.
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1 box rotini or farfalle
1 carton of fresh mushrooms, sliced 1-2 red peppers, sliced 1-2 zucchini, sliced and then quartered 1 onion, thinly sliced into strings |
Parmesan cheese, grated
Butter 1-2 cloves of garlic, finely chopped Bottled Italian dressing, your favorite Fresh basil, torn (optional) |
Cook pasta until just done. Drain and set into a serving dish.
Add butter to pan, and cook garlic, but do not burn it. Add onions, and cook well until caramelized. Remove from pan and add to the pasta. Add more butter if necessary to pan. Cook mushrooms until liquid is released. Add zucchini and red peppers and cook until just done. Add to pasta.
Pour in Italian dressing in small amounts and toss all ingredients until well-mixed and to your taste. Add parmesan cheese and fresh basil to your taste.
Add butter to pan, and cook garlic, but do not burn it. Add onions, and cook well until caramelized. Remove from pan and add to the pasta. Add more butter if necessary to pan. Cook mushrooms until liquid is released. Add zucchini and red peppers and cook until just done. Add to pasta.
Pour in Italian dressing in small amounts and toss all ingredients until well-mixed and to your taste. Add parmesan cheese and fresh basil to your taste.