Most pasta salad is very "American" and full of fatty things like mayonnaise. By adjusting a few ingredients and adding some yummy veggies, you can transform your salad and have a healthy addition to your outdoor summer party menu!
In this video, Betty demonstrates how to make Perky Pasta Salad. This is a salad made with cooked rotini, combined with mushrooms, green onion, red & green bell peppers, and Parmesan cheese, and flavored with Italian salad dressing and freshly ground black pepper. It is colorful and tasty, and it can be used as a complete meal or as a side dish.
You Will Need:
*2 1/2 cups pasta, uncooked (I used rotini pasta.)
*1 teaspoon salt water, for cooking pasta
*1 cup sliced fresh mushrooms
*1/2 cup finely shredded Parmesan cheese
*1/2 cup - 1 cup Italian flavored salad dressing (I think 1/2 cup makes the salad a little bland, and that a full cup makes the salad zestier)
*1/4 cup sliced green onion tops
*1/4 teaspoon freshly ground black pepper, or to taste
*1/2 green bell pepper, washed, seeded, and cut into 3/8-inch strips, cut in half
*1/2 red bell pepper, washed, seeded, and cut into 3/8-inch strips, cut in half
Step 1: Prepare and cook the pasta
Fill a medium to large pot half-full of water, and bring it to a boil. Add 1 teaspoon salt and 2 1/2 cups of pasta. Bring back to a boil, and cook the pasta until al dente (chewy, not mushy), about 8 minutes.
Step 2: Add vegetables and spices
Drain, and rinse well with cold water. Add 1 cup sliced fresh mushrooms, 1/2 cup finely shredded Parmesan cheese, 1/2 to 1 cup of Italian salad dressing, 1/4 cup sliced green onion tops, 1/4 teaspoon freshly ground black pepper (or to taste), 1/2 green pepper, cut into strips, and 1/2 red pepper, cut into strips. Toss well.
Cover and chill until ready to serve (This salad will taste better if allowed to chill at least 1 hour.) Serve in individual salad bowls.