Servings: 12

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Pearl ‘N Pasta Salad


2 packages  Frieda’s Boiler or Pearl Onions
12 ounces pasta shells
3 cups sliced fresh mushrooms
3 cups cherry tomatoes halved
1 Cup pitted ripe olives, halved
1-1/3 cup plain yogurt
1/4 cup mayonnaise or salad dressing
2 tablespoons lemon juice
2 tablespoons chopped parsley
2 clove garlic, minced
1 teaspoon each thyme and rosemary, crumbled


Peel onions according to package directions. Cook pasta shells in boiling salted water until al dente, or nearly tender. Combine peeled onions, pasta, mushrooms, tomatoes, and olives. Stir together the yogurt, mayonnaise, lemon juice, chopped parsley, garlic, thyme, and rosemary. Toss with pasta mixture.