Rating: 4 stars
2 Ratings
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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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Recipe Summary

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

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  • 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
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