Ingredients
Units
Scale
- 1 Barilla Pasta, Rotini, 16 Ounce
- 1 cup of mayonnaise (may need 1/2 cup extra depending on the amount of vegetable used)
- 1/2 cup of chopped parsley
- 1 tablespoon basil
- 1 tablespoon oregano
- 8 oz of cheddar cheese cut into cubes
- 2 cups of broccoli cut into small flowerets (raw)
- 1 to 2 boxes of grape tomatoes cut in half
- 1/4 cup of walnuts ruff chop
- Salt and pepper to taste
Instructions
- Cook the pasta to al dente, if boiling on the stove cook 1 minute less that the package suggests. If using an Instant Pot, add 4 cups of water to the box of pasta, enough water to cover the pasta, a dash of salt and cook high pressure 4 minutes fast release.
- While the pasta is cooking, chop all of the parsley, cheese, broccoli, grape tomatoes and walnuts.
- When the pasta is cooked drain in a colander and rinse with cold water to stop the cooking process.
- When the pasta is cool, mix all the remaining ingredients and stir.
- Place in a covered bowl and refrigerate for at least 1 hour to overnight.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 8
