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My review
Tuscan Pasta Salad
1
A. Piatt
"A flavorful diversion from the run-of-the-mill Italian pasta salad. I like to serve this with grilled, fried, or barbecued chicken, and a crusty artisan bread. I would double the portions if you want to have leftovers when serving 4 or more; this goes fast in my home! Enjoy!"
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Ingredients
45 m servings 318Original recipe yields 8 servings (8 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Combine pasta, tomatoes, Italian dressing, vegan mayonnaise, celery, cucumber, pepperoncini peppers, red onion, banana peppers, olives, mozzarella cheese, and Parmesan cheese in a large mixing bowl. Mix until the dressing takes on a creamy consistency and all ingredients are thoroughly coated.
- Season salad with salt and pepper. Serve immediately or refrigerate, mixing again just before serving.
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Footnotes
- Cook's Notes:
- Other pasta shapes may be used in place of bow-tie pasta. You want to end up with 2 cups of cooked pasta.
- The pepperoncini peppers can be either sweet or mild.
- Real bacon bits or diced, cooked meat can be added to create a robust Mediterranean meal.
Nutrition Facts
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5/23/2019
The only change I made was to the dressing amount. I used a heaping tablespoon of mayo (I did not use vegan mayo) and I really just eye-balled the Kraft Tuscan House Italian dressing amount unti...