M

any years ago, working in the laboratory at Sherwin Williams, I made a friend of one very smart cookie that I was happy to call my friend, Ann Marie.  She brought her famous pasta to one of our company picnics, gave me her recipe, and I’ve loved it ever since.  Beware, there are a lot of ingredients, but you will be remembered for this.  Try it at home and then think carefully before you share it with others.  You may be forced to bring it every year!

Ingredients List:

• 16 oz. rotini noodles cooked and cooled
• 1 ½ cups broccoli flowerettes
• 1 ½ cups cherry tomatoes halved
• 1 large carrot cut in slices
• 1 cup mushroom slices
• ½ cup black olive slices
• Small cubes mozzarella cheese
• Vegetarian or vegan pepperoni (optional)

Tip:

Vegans, use cubed mozzarella flavored soy based veggie blocks.

Dressing:

• 4 cups fresh parsley
• 1 cup olive oil
• 2 cloves garlic
• ½ cup walnuts or pine nuts
• ½ cup parmesan cheese
• 1 ½ tsp. dry sweet basil
• ½ tsp. salt
• ¼ tsp. pepper
• Red wine vinegar 

Instructions:

1.  Blend all dressing ingredients in blender except for the Red Wine Vinegar until smooth.

2.  Afterwards, add vinegar to taste.

3.  In a large bowl, mix approximately half of the dressing into the rotini noodles to coat well.

4.  Add other ingredients and mix.

5.  Then add the remaining dressing.  Toss until coated.  Serve the same day or keep all ingredients separate and mix together just prior to serving.

This recipe makes more than enough for dinner for a family of six.  If you are cooking for an even bigger crowd, double it!  Enjoy!

Shari

 
© 2010.  mattandshari.com, all rights reserved.

Comments (0)

Subscribe to this comment's feed