Want your salad to stand out among a sea of potluck dishes? Proudly present this pilaf.
Cook the pasta as directed on package, but undercook it by a minute or two. Drain, then rinse with cold water and drain again. Toss with a teaspoon of olive or vegetable oil. Refrigerate in tightly covered container or resealable food-storage plastic bag up to 5 days. When making the pilaf, add pasta to the skillet after cooking mushrooms and green onions, and heat through. Then stir in the remaining ingredients and heat through.
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