Pasta Salad with Broccoli and Cashews

[Guest guest]

source: New Recipes From the Moose Wood Restaurant

serves: 6-8

 

Pasta Salad with Broccoli and Cashews

 

A popular dish for potlucks or summer luncheons

 

1 pound medium pasta shells

1/4 cup vegetable oil

6 cups broccoli florets and peeled and sliced stems

2 cups sliced mushrooms ( 8 oz)

1 1/2 cups chopped fresh parsley

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

 

1/4 to 1/2 cup white vinegar

1 cup mayonnaise ( vegan mayonnaise does fine)

1 teaspoon 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. Sauté the broccoli in the oil for about 10

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

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

scallions or onions and sauté 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

sautéed 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.