Easy and quick to make, this creamy Italian pasta salad is the perfect side dish! It combines the flavors of Italian seasonings with parmesan cheese, mayo and a touch of vinegar
Course: Salad, Side Dish
Author: Dawn C
8ouncesnoodlessmall shells recommended, see notes
1cuppeas and carrotsfrozen bagged mix
2scallionschopped - greens and all
2teaspoonsred wine vinegarcan use balsamic instead
1tablespoonbuttermilk powderor powdered milk
1tablespoonparmesan cheesealready grated jarred cheese is good here
Bring a pot of water to a boil and add the peas, carrots and pasta. Cook according to the pasta instructions.
While the pasta water is coming to a boil, in a small bowl mix together all the dressing ingredients and set aside.
Drain the pasta, peas and carrots when they are done cooking.
Rinse well with cold water until they are completely cool and let them sit for about 5 minutes to drain well.
Put the pasta, peas and carrots in a large bowl. Add the dressing and mix well.Serve immediately or put in the fridge until ready to serve.
Nutritional values are estimated and so are serving sizes. If this is a side dish with other foods, it will likely make more then 4 servings.The noodles should cook in 8-10 minutes so we recommend small shells, elbows or other small pasta that can cook within that time frame.This is best served immediately, but can be made ahead. Pasta salad can lose it's creamy texture after being in the fridge for a while. If this happens, add a little bit of mayo (a spoonful) or 1-2 tablespoons of milk (liquid not powdered.) Stir well and it should bring it's texture back.Buttermilk powder is optional but recommended. If you do not have it, you can leave it out. It does add to the flavor tho.