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!

Gallery

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
8 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

318 calories; protein 5.2g; carbohydrates 15.7g; fat 26.9g; cholesterol 8.9mg; sodium 1173.8mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/23/2019
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 until it looked like enough to coat my pasta and veggies. I mixed these two ingredients together in a separate bowl first. I think that 1 cup of each is WAY too much in my opinion. You can always add more if needed but once you add it all you can't take it away. Tasty cold salad for summer! Read More

Most helpful critical review

Rating: 3 stars
05/22/2019
There is an error in this recipe. It calls for 1/2 cup bow-tie pasta, but I believe that it should be 1 cup uncooked bow-tie pasta, which will yield about 2 cups cooked pasta, which is what the submitter's original recipe called for. This is what I used, and it was the correct amount, in my opinion. The dressing/mayo amounts are too much as well. I used about a heaping tablespoon of mayonnaise (I did not use vegan mayo) and added some of the Kraft Tuscan House Italian dressing to it in a separate bowl, until it looked like enough to coat the rest of the ingredients. I just eye-balled it, but it was WAY less than what the recipe called for. If I had used 1 cup of each, it would have been swimming it in. With my adjustments, we would give this 4 stars. We liked it, but I just want to caution others on the pasta amount and the dressing amounts. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/22/2019
There is an error in this recipe. It calls for 1/2 cup bow-tie pasta, but I believe that it should be 1 cup uncooked bow-tie pasta, which will yield about 2 cups cooked pasta, which is what the submitter's original recipe called for. This is what I used, and it was the correct amount, in my opinion. The dressing/mayo amounts are too much as well. I used about a heaping tablespoon of mayonnaise (I did not use vegan mayo) and added some of the Kraft Tuscan House Italian dressing to it in a separate bowl, until it looked like enough to coat the rest of the ingredients. I just eye-balled it, but it was WAY less than what the recipe called for. If I had used 1 cup of each, it would have been swimming it in. With my adjustments, we would give this 4 stars. We liked it, but I just want to caution others on the pasta amount and the dressing amounts. Read More
Rating: 4 stars
05/23/2019
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 until it looked like enough to coat my pasta and veggies. I mixed these two ingredients together in a separate bowl first. I think that 1 cup of each is WAY too much in my opinion. You can always add more if needed but once you add it all you can't take it away. Tasty cold salad for summer! Read More
Advertisement