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chef adil

PASTA SALAD RECIPE

A colorful, fresh, and flavorful pasta salad that's perfect for any occasion, easy to make, and great for serving ahead of time.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups grape tomatoes, sliced
  • 1 cup vegan mayonnaise (such as Vegenaise®)
  • 3 stalks celery, chopped
  • ½ cup pepperoncini peppers, minced
  • ½ cup red onion, diced
  • 1 cup bow-tie pasta
  • 1 cup Italian dressing (such as Kraft® Tuscan House Italian)
  • ½ cup Kalamata olives, pitted and chopped
  • ½ cup shredded Parmesan cheese
  • 1 cucumber, peeled and chopped
  • salt and ground black pepper to taste
  • ½ cup shredded mozzarella cheese
  • ½ cup sweet banana peppers, diced

Method
 

  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.

Notes

Serve chilled or at room temperature. Great as a side dish or light main course. Store in an airtight container in the refrigerator for up to three days. Consider leaving off fresh herbs until ready to serve.
Enjoy
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