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
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!
Servings 10
Calories 259kcal
Ingredients
- 1 pound dry pasta I used farfalle, but 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
Calories: 259kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 189mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 229IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg
Nutritional values are approximate.