- 1 can chopped tomatoes
- Or real tomatoes if they’re in season
- 1 medium onion
- Judi recommended sweet onions if you’re not cooking it; a yellow is fine for cooking
- 10 oz mushrooms, sliced
- 2-4 cloves garlic, minced
- 1/2 cup corn (optional)
- 1/2 cup cooked chicken (optional)
- 1/4 cup vinegar
- I used balsamic since that’s what I had, but the original called for 3 Tablespoons balsamic and 1/4 cup red wine vinegar
- Could probably use a little less than this, my mixture ended up a tad soupy
- 2 Tablespoons (approx) of olive oil
- Original called for a 1/2 cup, but I don’t think that much is necessary
- Herbs/spices to taste
- I used dried basil, an Italian herb mix, pepper, a little salt, and a bit of cayenne pepper
- The original recipe called for 1/4 cup fresh parsley
- I like bowtie or rotini pasta for pasta salads
I cooked both the onion and the garlic, though you don’t have to. For the onion, I cooked it till it was still somewhat crisp but had lost some of its “bite.”
Mix together everything but the pasta, and let sit in the fridge for a few hours or overnight.
Cook the pasta, and serve with the mix. You can serve it with the pasta hot or cold, I think either is delicious. I also think it’s fine to store the pasta and the mix in the same container, if you’re fine with cold pasta.
The combination of flavors is really amazing!