Feeding a crowd? No problem with this tried and true pasta salad that's the hit of any buffet table.
cost per recipe: $4.32
The price is determined by the national average.
pound uncooked rotini (spiral) pasta
ounces frozen broccoli florets
small green pepper, cut into 2-inch-long strips (about 1 cup)
small onion, chopped (about 1/2 cup)
medium tomato, chopped (about 1 cup)
teaspoon dried parsley flakes
teaspoon dried basil leaves
teaspoon dried oregano leaves
tablespoon grated Parmesan cheese
tablespoon shredded Monterey Jack cheese
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup (1/2 soup can) milk
Prepare the pasta according to the package directions in a 6-quart saucepot. Add the broccoli, green pepper and onion during the last 4 minutes of the cooking time. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepot.
Stir the tomato in the saucepot. Season with the parsley, basil and oregano. Sprinkle with the Parmesan cheese and Monterey Jack cheese, if desired.
Heat the soup and milk in a 1-quart saucepan over low heat just until the mixture is warm, stirring occasionally.
Add the soup mixture to the pasta mixture and toss to coat. Cover and refrigerate for 1 hour.