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Tuscan Pasta Salad

Rated as 4 out of 5 Stars

"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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45 m servings 318
Original recipe yields 8 servings (8 cups)


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  1. 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.
  2. 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.
  3. 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

Per Serving: 318 calories; 26.9 15.7 5.2 9 1174 Full nutrition

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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...