Pittsburgh Football Sunday Pasta Salad recipe

All Recipes Best Recipe Salad Seafood Salad Recipes Tuna Salad Recipes

Ingredients

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

Nutrition Info

595.6 calories
carbohydrate: 93.3 g
cholesterol: 13.4 mg
fat: 16.4 g
fiber: 5.2 g
protein: 21.9 g
saturatedFat: 4.2 g
servingSize: -
sodium: 789.2 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

Recipe Yield

6 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!