My backyard is infested with wild cilantro. Even though we use it everywhere, it literally feeds my compost bin more than my entire family. However, chicken and tuna are the natural choices for this sauce (which is really more of a pesto). Enjoy.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups fusilli pasta
- ¾ cup broccoli florets
- ¾ cup cauliflower florets
- ½ cup red onion, sliced
- ½ cup thinly sliced carrots
- ½ cup red bell pepper, chopped
- ½ cup chopped green bell pepper
- ½ cup chopped mushrooms
- ½ cup chopped celery
- ¾ cup light mayonnaise
- ¼ cup distilled white vinegar
- ¼ cup white sugar
- salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse pasta under cold water.
- Place pasta in a large serving bowl add the all the vegetables and toss to combine.
- Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
Reviews
Great flavor
Added a few more vegetables and a little less pasta and sprinkled shredded Parmesan on top. I served it as a main course with bread.
Simple to make. Was a tad sweet for me. Will cut down on sugar next time.
This was a favorite with my guests at a chicken Bar-B-Q.
I blanched the cauliflower and broccoli ! glad I did.
A nice pasta salad loaded with 8 vegetables. I added radishes in place of the mushrooms. The dressing is very similar to the dressing that goes on a broccoli salad. We liked the salad, but thought it lacked seasoning. Salt and pepper just weren’t enough. It is definitely better the second day.
Excellent recipe. I also cut the sugar in about 1/2 and left out mushrooms. Other than that, this is my ‘Go To’ pasta salad recipe.
Made this recipe with varied vegetables and Miracle Whip instead of mayo. I found it to be WAY too sweet and thick of a sauce; probably would be much better with an oil and vinegar based dressing.
Delicious! Omitted celery, broccoli and cauliflower for personal taste and used a full 12oz box of pasta. Will probably add some garlic/herbs next time.
I would probably reduce the sugar next time a bit in the dressing, but overall, very good! Thanks!
This is a good base recipe, but I found the dressing way too sweet. It was much better with 1/2 the sugar plus garlic and herbs.
This salad is a favorite. Thanks
Great base recipe for any number of veggies depending on your personal taste. I made the dressing exactly as stated in the recipe, and it was absolutely perfect. The only changes I made were omitting carrots, mushrooms and cauliflower because I didn’t have them. Served it at a party last night and everyone loved it.
Nice salad, but found it a little bland. Will add some spices for more flavor next time.
Very good. I liked all the veggies. I used only 2 c. pasta to up the veggie/pasta ratio. Otherwise I followed the recipe exactly. I feel it could use some herbs for some more flavor, but this is a good starting point!
Great and versatile veggie pasta salad.
Very tasty. I’ve been asked to make this several times. I do add an extra half batch of dressing. I like my pasta salad moist.
This was delicious–my brother and mother argued over the leftovers after Easter dinner!
Great pasta salad recipe! I loved all the veggies in it, although I left out the mushrooms since I didn’t have any. I did put in some halved cherry tomatoes, though, and it was really good. I had to increase the dressing a bit since I was making more, but it turned out nice and light. I used whole-wheat pasta, and we really liked it. I can’t wait to taste it today for lunch after it’s been sitting for a bit. Great recipe!
This was really a good recipe. I made it just as written, leaving out the mushrooms because I’m allergic to them. My family loved it. Light and tasty and filling. I did use whole wheat pasta, which made it more healthy. Was very good. Will definitely keep this one for future use.
Yummy. The dressing was a little tangy for me, so I added more mayo. I also added parmesean cheese.