Guest guest Posted November 2, 2007 Report Share Posted November 2, 2007 I made this pasta salad the other night (I served it in a cauldron...very Halloween-y) and it's yummy. I used mozzarella cheese instead of cheddar, but honestly, it might be better without cheese....the mozzarella got kind of soggy. I thought it would be hard to find the fusilli col buco (aka fusilli lunghi), but I was able to find it at a local grocery store in the pasta isle. This recipe makes a lot! Twisted Pasta Salad 4 ounces fusilli col Buco or lunghi(twisted spaghetti) 4 ounces spaghetti 1 medium yellow squash, halved lengthwise and sliced 1 medium zucchini, halved lengthwise and sliced 1 cup small cherry tomatoes 1 cup fresh snow pea pods, tips and strings removed 1 cup pitted ripe black olives 1 cup pimento-stuffed green olives 1 cup cubed cheddar cheese 1 cup whole almonds 1 cup Italian salad dressing Cook pasta according to package directions. Drain the pasta, rinse with cold water and drain again. In a large bowl, combine pasta and remaining ingredients, except dressing. Add the dressing to the pasta mixture; toss gently to coat. Cover and chill until ready to serve (up to 24 hours). Quote Link to comment Share on other sites More sharing options...
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