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Creamy Mushroom Pasta Salad

5 1

Feeding a crowd?  No problem with this tried and true pasta salad that's the hit of any buffet table.

serves 23 (about 1/2 cup each)

Ingredients

cost per recipe: $4.32

The price is determined by the national average.

  • 1

    pound uncooked rotini (spiral) pasta

  • 7

    ounces frozen broccoli florets

  • 1

    small green pepper, cut into 2-inch-long strips (about 1 cup)

  • 1

    small onion, chopped (about 1/2 cup)

  • 1

    medium tomato, chopped (about 1 cup)

  • 1/8

    teaspoon dried parsley flakes

  • 1/8

    teaspoon dried basil leaves

  • 1/8

    teaspoon dried oregano leaves

  • 1

    tablespoon grated Parmesan cheese

  • 1

    tablespoon shredded Monterey Jack cheese

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 2/3

    cup (1/2 soup can) milk

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

Stir the tomato in the saucepot.  Season with the parsley, basil and oregano.  Sprinkle with the Parmesan cheese and Monterey Jack cheese, if desired.

Step 3

Heat the soup and milk in a 1-quart saucepan over low heat just until the mixture is warm, stirring occasionally.

Step 4

Add the soup mixture to the pasta mixture and toss to coat.  Cover and refrigerate for 1 hour.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Buy Now

Ratings & Reviews

(1)
  • jennie h.

    July 11, 2011

    Creamy Mushroom Pasta Salad

    It's awesome!!!!!!

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