pasta - Pasta Salad with Broccoli and Cashews

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* Exported from MasterCook *

 

Pasta Salad with Broccoli and Cashews

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound medium pasta shells -- whole wheat or white

1/4 cup vegetable oil

6 cups broccoli florets and peeled and sliced

stems

2 cups sliced mushrooms -- (8 ounces)

1 1/2 cups chopped fresh parsley

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

1/4 cup white vinegar -- (1/4 to 1/2)

1 cup mayonnaise

1 teaspoon Dijon mustard

1 cup toasted, unsalted cashews

 

Serves 6 to 8

A popular dish for potlucks or summer luncheons.

 

Cook the pasta al dente (see p. 145), 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 saute 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.

Stir in the sauteed vegetables and the pasta. Just before serving, stir in the

cashews.

 

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

sprinkled with fresh basil and a wedge of melon.

 

 

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 367 Calories; 41g Fat (92.9% calories

from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol;

233mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0