This pasta salad was pretty easy. It would be a nice picnic or potluck meal... although it is better when it's warm! I love mashed potatoes- especially with a little sour cream and milk (and melted butter). This was taken from the Six O'Clock Scramble, although we used an orange bell pepper in lieu of the carrots:
This light and colorful pasta is perfect for welcoming spring. Serve it with a spinach salad with strawberries and slivered almonds.
- 16 oz. campanelle noodles, (which means bellflowers)
- 16 oz. broccoli florets, fresh or frozen
- 2 carrots, sliced (about 1 cup)
- 2 Tbsp. butter or margarine
- 2 Tbsp. milk, any variety
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 3/4 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
In a large pot, cook the pasta according to the package directions until it is al dente.
Meanwhile, in a separate medium stockpot, steam the broccoli and carrots in simmering water, covered, for about 5 minutes until they are tender but not mushy. (While the vegetables are cooking, prepare the salad.) Drain the vegetables, retaining 1/2 cup of their cooking water.
Drain the pasta and return it to the pot over medium-low heat. Add the butter, milk, cheeses, basil, salt and pepper and stir it thoroughly until the cheeses melt. If the sauce is too thick, stir in the reserved cooking water. Toss in the vegetables and serve it hot.
I think the mashed potatoes we made added a nice touch... as the boys loved them!