This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
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! But that doesn’t mean I want something boring. This Italian pasta salad is nice and easy to make. And it’s definitely not boring!
This Italian pasta salad has all sorts of yummy fresh things in it. Even with the pasta it still feels light. It’s a great salad to make in the evening and let it ‘get happy’ in the fridge overnight. Pack it into a cooler and you have the perfect side salad.
Also try my roasted red pepper pasta salad.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
Italian Pasta Salad
Ingredients
- 1 pound farfalle bow-tie would also work well
- 2 cups cherry tomatoes halved
- 8 ounces mushrooms sliced
- ⅔ cup Kalamata olives pitted and sliced
- 1 medium green bell pepper diced
- 1 cup balsamic vinaigrette salad dressing
- ¼ cup mayonnaise
- 1 tablespoon sugar
- kosher salt
- ground black pepper
Instructions
- 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.
Nutrition
Nutritional values are approximate.
