Time 10m Yield 10 Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions. While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise and sugar. Drain the pasta well, transfer to a large serving bowl, and let cool. Add the tomatoes, mushrooms, olives, green pepper, salt, to taste and the black pepper. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.
Time 10m Yield 10 Number Of Ingredients 14 Steps:
In a large bowl, whisk together vinegar and next 5 ingredients. Set aside. In a shallow microwave-safe dish, combine asparagus and 1/4 cup water. Cover with plastic wrap and peel back one corner to vent steam. Microwave on HIGH for 3 minutes or until asparagus are tender. Drain well, and let cool. Cut asparagus into 1-inch pieces. Add asparagus, pasta, tomatoes, and remaining 3 ingredients to vinegar mixture. Toss until coated. Cover and refrigerate for up to 2 days.
Number Of Ingredients 13 Steps:
In a large bowl, whisk together vinegar, olive oil, mustard, salt, pepper and celery seed; stir in cooked pasta. In a shallow microwave-safe dish, combine asparagus and ¼ cup water. Cover with plastic wrap, venting 1 corner, and microwave on HIGH for 3 minutes or until asparagus is tender. Drain well, and let cool. Cut asparagus into 1-inch pieces. Stir asparagus, tomatoes, and all remaining ingredients into pasta mixture until well combined. Cover and refrigerate for up to 2 days.
Time 25m Yield 8 serving(s) Number Of Ingredients 12 Steps:
In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes). Cut into cubes. In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently. Serve at room temperature.
