Pasta Salad with tomatoes, mushroom, and onions

This is another one that I based on a recipe from Judi Strauss, which I got from one of her Beachwood classes.

Pasta salad with tomato, mushrooms, onions

Ingredients:

  • 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
  • Pasta
    • 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!

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This entry was posted in Recipe.

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