Pittsburgh Football Sunday Pasta Salad
Ingredients45 m servings 596 cals
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process.
- Combine the mayonnaise, salad dressing, Italian seasoning, garlic powder, cayenne pepper, salt, and pepper in a blender; blend until completely mixed.
- Place the coleslaw mix, tomatoes, cucumber, tuna, Cheddar cheese, Monterey Jack cheese, green onions, and the cooked pasta in a large bowl; pour mayonnaise mixture into the bowl; toss to coat. Serve cold.
Per Serving: 596 calories; 16.4 g fat; 93.3 g carbohydrates; 21.9 g protein; 13 mg cholesterol; 789 mg sodium. Full nutrition
ReviewsRead all reviews 6
Very tasty pasta salad! Used shells and macaroni and added 1/3 cup of sour cream also and 2 packs of Splenda. I'm sure it would be good with some crumbled bacon, but wouldn't be as healthy. I al...
Good summer pasta dish. My son really enjoyed it. My husband and I think it needs something, but can't quite figure out what that is. I took it to a ladies dinner at church and it was well re...
The pasta was very good. I used whole wheat pasta but that was the only difference. Godd pasta but is missing the WOW factor.Would make again though.