Pasta Salad with Broccoli and Cashews

[Guest guest]

Source: New recipes from the Moosewood Restaurant

Serves: 6 to 8

 

Pasta Salad with Broccoli and Cashews

 

A popular dish for potlucks or summer luncheons

 

1 pound medium pasta shells ( corn or rice would be fine.. I find the

Tinkyada brand does not get mushy)

 

 

1/4 cup vegetable oil

6 cups broccoli fllorets and peeled and sliced stems

2 cups sliced mushrooms ( 8 ounce)

1 1/2 cups chopped fresh parsley

2 cups chopped scallions or 1/2 cup chopped red onion

1/4 tp 1/2 cup white vinegar

1 cup mayonnasie ( vegenase works really well)

1 tsp. Dijon mustard

1 cup toasted, unsalted cashews.

 

Cook the pasta al dente, rinse with cold water, drain, toss with a

little oil, and set aside. Saute the broccoli in the oil for about 10

minutes or until it starts to become tender. Stir frequently. Add the

mushrooms and saute for 5 minutes more. Stir in the parsley and

scallions or onions and sute for another minute. The broccoli should be

bright green, yet easily pierced with a fork.

In a large mixing bowl, whisk together the vinegar, mayonnaise, and

mustard. Stire the sauteed vegetables and the pasta. Just before

serving, stir in the cashews.

Serve cold or at room teperature as a summer salad with thick tomato

slices sprinkled with fresh baskil and a wedge of melon.