I like the mixture of whole wheat and white pasta in this salad; the whole wheat rotini adds extra flavor and nutrients. You could substitute all white rotini with successful results, but I don’t recommend using all whole wheat because its flavor is too strong. Whenever I have served this salad to a large crowd, it has been very popular. Children are attracted to it because of the playful shape of the rotini, which entices them to eat it with their fingers.
SERVES 6
ВЅ pound whole wheat rotini (short spiral-shaped pasta)*
ВЅ pound white rotini
3 cups sliced mushrooms
1 tablespoon olive oil
3 cups broccoli florets**
1 cup peas (fresh or frozen)
15 cherry tomatoes
ВЅ cup chopped fresh parsley
Вј cup finely diced red onion
DRESSING
в…” cup olive oil
3 tablespoons red wine vinegar
4 cloves garlic, minced
ВЅ teaspoon dried basil
Вј teaspoon dried oregano
Вј teaspoon dried tarragon, crumbled
Вј teaspoon dried red pepper flakes
1 teaspoon salt
Liberal seasoning freshly ground pepper
*One-half pound of rotini is about 3ВЅ cups uncooked. Whole wheat rotini can be purchased at health food stores and some specialty food shops.
**The broccoli stalks can be used in Lemon-Glazed Broccoli Stalks Julienne.
- Cook both pastas together in a large pot of rapidly boiling water until al dente. Drain in a colander and run under cold water. Drain again thoroughly, then put into a large serving bowl.
- Saut the mushrooms in the olive oil until tender and brown, then add to the pasta and toss.
- Steam the broccoli until tender yet still bright green. Immerse in cold water to stop further cooking, then drain very well. Pat dry with a towel and add to the pasta.
- If you are using fresh peas, steam them just until tender, about 5 minutes, or add them raw for a nice touch if they are particularly young and sweet. If you are using frozen peas thoroughly defrost them, or place in a sieve and pour hot water over them; they do not need further cooking. Pat dry, then add to the pasta.
- Add the cherry tomatoes, parsley, and onion and mix well.
- Combine all of the ingredients for the dressing in a jar with a tight-fitting lid and shake vigorously. Pour onto the pasta and toss until well coated. Cover and chill for 2 hours or up to 48 hours. Bring to room temperature before serving.
