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Italian Pasta Salad

This zesty Italian pasta salad recipe combines vegetables and pasta in a creamy dressing. Refreshing and filling, this change-of-pace salad is perfect as a side dish. It's always popular at a potluck. —Tina Dierking, Skowhegan, Maine
  • Total Time
    Prep: 15 min. + chilling Cook: 10 min.
  • Makes
    6 servings

Ingredients

  • 1 cup uncooked spiral pasta
  • 1-1/2 cups halved cherry tomatoes
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 3 tablespoons thinly sliced green onions
  • 1 cup zesty Italian salad dressing
  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup cubed provolone cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for at least 4 hours or overnight; drain.
  • In a small bowl, combine the mayonnaise and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture.
Nutrition Facts
1 cup: 371 calories, 30g fat (6g saturated fat), 13mg cholesterol, 707mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 7g protein.

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