I am not partial to pasta salad, but my husband is,and this one is the only one I truly like.It's from a cookbook titled The Pasta Salad Cookbook. The only changes I made was to slice the mushrooms thickly,and add some Parmesan while mixing it for the final time - and of course, add more to my serving.

Ingredients

6 serv.

rotelle pasta or 8 ounces pasta, of choice8 ounces
mushroom↗1 lb
quartered
broccoli↗1 1⁄2 cups
coarsely chopped and blanched
olive oil↗3 tablespoons
light cream↗1 cup
canned plum tomatoes, drained and coarsely chopped1 cup
crushed dried oregano↗1 teaspoon
dried basil↗1 teaspoon
salt, more to taste↗1⁄2 teaspoon
fresh ground pepper↗1⁄2 teaspoon
freshly grated parmesan cheese

Step-by-step instructions

1
Cook pasta until al dente,drain and toss with 1 tbl.
2
olive oil.
3
Heat 3 tbls.
4
olive oil in a large skillet,add the mushrooms and saute quickly over high heat until golden Rmove from heat and add cream,tomatoes and seasonings.
5
Mix well and cool to room temperature.
6
Toss the mushroom,tomato and cream mix with the pasta.
7
Add the broccoli just before serving and toss gently again.
8
Taste for seasonings and adjust to your liking.
9
Serve at room temperature and pass the grated Parmesan separately.

Source: food.com

Original recipe ↗

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