Pittsburgh Football Sunday Pasta Salad

I created this pasta salad when I needed something to bring to a football party and didn't have time to go to the store. Since then, it's become a staple! Every bite is always eaten! Use whatever type of pasta you like. I like to mix varieties together.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 596 Calories

Ingredients

• salt and ground black pepper to taste
• 1 (8 ounce) bottle Italian-style salad dressing
• ¼ cup shredded Cheddar cheese
• 2 green onions, chopped
• ¼ cup shredded Monterey Jack cheese
• ¼ teaspoon cayenne pepper, or to taste
• ¼ teaspoon garlic powder, or to taste
• 1 cucumber, diced
• ⅓ cup light mayonnaise
• ¼ teaspoon Italian seasoning, or to taste
• 2 roma tomatoes, diced
• 1 ½ pounds uncooked penne pasta
• ½ (12 ounce) package broccoli coleslaw mix
• 1 (3 ounce) can tuna, drained

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process.

Step 2

Combine the mayonnaise, salad dressing, Italian seasoning, garlic powder, cayenne pepper, salt, and pepper in a blender; blend until completely mixed.

Step 3

Place the coleslaw mix, tomatoes, cucumber, tuna, Cheddar cheese, Monterey Jack cheese, green onions, and the cooked pasta in a large bowl; pour mayonnaise mixture into the bowl; toss to coat. Serve cold.