Total Time
Prep 15 mins
Cook 5 mins

This is wonderful! It is really rich for a pasta salad. It’s best at room temperature.

Ingredients Nutrition


  1. Cook the noodles. Drain. Rinse with cold water.
  2. In a saucepan, cook the asparagus in boiling water until just tender.
  3. Drain and rinse with cold water.
  4. Transfer to a bowl with the pasta.
  5. Add the cheese, tomatoes, mushrooms and walnuts. Toss to combine.
  6. In a small bowl, whisk together the olive oil, vinegar and dressing mix.
  7. Pour over salad and toss to coat evenly.
  8. Serve salad chilled or at room temperature.
Most Helpful

I brought this to a friends house last evening where a group of 4 families had assembled. All three of the Moms asked for the recipe, so it had really good reviews. I only had elbow macaroni on hand, so I used it instead and I would caution one to use less elbow macaroni than corkscrew. I added additional dressing, but like my pasta salads really creamy or well dressed. Overall, it both looked and tasted good!

Cook4_6 August 03, 2006