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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 20 |
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This is a family favorite that used to be called Grammy Tinella's Italian Pasta Salad I have tweaked it to now be Angie's Pasta Salad. Enjoy! Ingredients:
2 lbs pasta (ziti, rigatoni, shells etc) |
2 (2/3 ounce) packages good seasonings italian salad dressing mix |
1 (8 ounce) jar roasted red peppers (undrained) |
1 (8 ounce) jar marinated mushrooms (drained) |
12 ounces frozen broccoli florets |
1 lb cheese, your choice, i use sharp cheddar cut in to small chunks |
1 pepperoni (cut into chunks) |
3 tablespoons granulated sugar |
1 dash salt |
1 dash pepper |
1 dash onion powder |
Directions:
1. Cook pasta as directed on box.
2. Remove the peppers from the jar and cut into smaller bite sized pieces and put in bowl with juice from jar.
3. Cut broccoli crowns down to smaller bite size pieces removing most of the stems put in bowl with the drained marinated mushrooms, and bite sized chunks of cheese and pepperoni.
4. Make one envelope of the Good Seasons dressing but instead of the red wine vinegar, use balsamic combine the prepared dressing into the bowl with 1 tsp of onion powder, 3tbs of sugar (or to taste) and S&P to taste.
5. Once pasta is complete, cool and add to bowl and mix. Refrigerate until cool and serve.
6. Please Note: I am Italian and I was never taught to cook using measurements so, the measurements are an estimate, use your judgment. You can add and delete any items in the recipe. I have omitted the cheese and pepperoni and added eggplant. Use your imagination.
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