Source: from New Recipes from Moosewood Cookbook
Time: 30-40 minutes
Servings: 6-8
This is good for a picnic as it can be made ahead of time and served cold.
Ingredients:
1 lb medium pasta shells
1/4 c vegetable oil
6 c broccoli florets and peeled and sliced stems
2 c sliced mushrooms (8 oz)
1 1/2 c chopped fresh parsley
2 c chopped scallions or 1/s c chopped red onion
1/2 c white vinegar
3/4 c mayo
2 t Dijon mustard
1 c toasted, unsalted cashews
Cook the pasta al dente, rinse with cold water, drain, toss with a little oil, and set aside. Saute the broccoli in the oil until it starts to become tender. Stir frequently. Add the mushrooms and saute for 5 minutes more. Stir in the parsley and scallions or onions and saute for another minute. The broccoli should be bright green, yet easily pierced with a fork. In a large mixing bowl, whisk together the vinegar, mayo, and mustard. Stir in the sauteed vegetables and the pasta. Serve with cashews. Serve cold or at room temperature as a summer salad.