Tuscan Pasta Salad

A flavorful diversion from the run-of-the-mill Italian pasta salad. I like to serve this with grilled, fried, or barbecued chicken, and a crusty artisan bread. I would double the portions if you want to have leftovers when serving 4 or more; this goes fast in my home! Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 318 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Season salad with salt and pepper. Serve immediately or refrigerate, mixing again just before serving.