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Primavera Pasta Salad

Source of Recipe

From "The Loving Kitchen" by LeeAnn Rice


Recipe Introduction

"For about ten years I was asked to bring this salad to every single gathering I was invited to. Everyone raved about it and wanted to know if my amazing salad dressing recipe was a secret or if I was willing to share. Their jaws always dropped when I admitted all I did was mix some mayonnaise and Parmesan cheese into vinaigrette salad dressing."

List of Ingredients

◦  1 pound tricolored spiral pasta, cooked 1 minute less than directed on the package and drained
◦  3 stalks celery, chopped
◦  2 carrots, peeled and sliced
◦  ½ cup frozen baby peas
◦  1 small red onion, finely chopped
◦  1 cup broccoli florets
◦  1 cup large black olives, halved
◦  1 cup cherry or grape tomatoes, halved
◦  1 small zucchini, halved lengthwise, then sliced
◦  1 small yellow squash, halved lengthwise, then sliced
◦  1½ cups of your favorite bottled or prepared vinaigrette
◦  ½ cup mayonnaise
◦  ½ cup shredded Parmesan cheese, plus extra for garnish
◦  Salt and black pepper to taste
◦  Sliced red bell peppers for garnish
◦  Chopped fresh parsley for garnish


Recipe

Place the pasta in a large bowl while it's still warm and add the celery, carrots, peas, onion, broccoli, olives, tomatoes, zucchini, and squash. Stir to combine.

In a small bowl combine the vinaigrette, mayonnaise, and Parmesan cheese. Pour half of the dressing over the salad and stir to combine. Add additional dressing until the desired consistency is reached. Taste and add the salt and pepper, if needed. Cover and refrigerate several hours or overnight.

Before serving, garnish with sliced red peppers, freshly chopped parsley, and extra grated Parmesan cheese (if desired).


Makes 10 servings