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Parmesan Pasta Salad

Mary Sgro
Print Recipe
Course Side Dish

Ingredients
  

  • 1 head cauliflower
  • 1/2 cup celery
  • 1/2 lb bacon, fried, drained & crumbled
  • 1 bunch broccoli
  • 1 small onion diced
  • sliced fresh mushrooms
  • 1 pint mayonnaise (not salad dressing)
  • 1/3 cup sugar
  • 1/3 cup Parmesan cheese
  • 1/2 lb baby shell pasta, cooked and drained

Instructions
 

  • Wash and cut all vegetables into bite-sized pieces. Place in large serving bowl.
  • In a small mixing bowl, combine mayonnaise, sugar and Parmesan cheese. Whisk until smooth. Pour over vegetables. Add cooked pasta and mix thoroughly. Refrigerate until served. This salad keeps well for 2 or 3 days. Makes 8 servings. Enjoy!