Full of colorful, crunchy vegetables and bursting with flavor, this looks really pretty on a buffet table. By the time I was in middle school, I knew that rotini and vegetables in the kitchen was the sign that we were headed to a potluck soon. This was and is my mom’s go-to recipe for PTA meetings, school plays, recitals, and baby and bridal showers.

　　

Ingredients

makes 6 servings

　　1 pound dried rotini or farfalle

　　1 to 2 tablespoons extra-virgin olive oil (optional)

　　1 pint cherry or grape tomatoes

　　1/2 large red onion, thinly sliced

　　1 green bell pepper, cored, seeded, and coarsely chopped

　　1 4-ounce can sliced mushrooms, well drained

　　2 teaspoons dry salad seasoning

　　1/2 cup Balsamic Vinaigrette (page 159) or bottled Italian salad dressing

　　1/4 cup grated Parmesan cheese, or to taste

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Stir in the pasta and cook until al dente, about 8 minutes or according to the package directions. Drain the pasta and rinse with cold water to stop the cooking. Drain very well and transfer to a large mixing bowl. If the pasta will need to sit on its own for a little while, add 1 to 2 tablespoons olive oil, if desired, to prevent sticking, and toss to coat.

　　

Step 2

Place the pasta in a large bowl. Add the tomatoes, red onion, bell pepper, mushrooms, salad seasoning, and dressing.

　　

Step 3

Toss gently until well mixed and coated with dressing. Sprinkle over the Parmesan cheese and serve.

　　Eva's Kitchen