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I’ve been on a pasta and potato salad kick lately. The beauty of salads is that I can make them in the morning when it is still cool out. Then, there’s no additional work at dinner time. Perfect!
Also try my roasted red pepper pasta salad.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Italian Pasta Salad
- Cook pasta per package instructions. Drain well and let cool. Transfer to a large bowl.
- Add the tomatoes, mushrooms, olives and bell pepper to the pasta and fold to combine.
- Whisk together the salad dressing, mayo, and sugar. Add to the pasta mixture and fold to combine.
- Season with salt and pepper. You may have to add a bit more dressing the next morning after the salad sits in the fridge.
Nutritional values are approximate.