Pittsburgh Football Sunday Pasta Salad
In a pinch for a football party, I devised this pasta salad as a last-minute creation, saving myself a trip to the store. To my delight, it has since become a regular favorite! Every morsel is eagerly devoured. Feel free to choose your preferred pasta type, and for added variety, I personally enjoy mixing different varieties together.
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
Instructions
- 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.
- Combine the mayonnaise, salad dressing, Italian seasoning, garlic powder, cayenne pepper, salt, and pepper in a blender; blend until completely mixed.
- 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.
Nutrition
Calories: 596kcalCarbohydrates: 93gProtein: 22gFat: 16gSaturated Fat: 4gCholesterol: 13mgSodium: 789mgPotassium: 397mgSugar: 11gVitamin C: 5mgCalcium: 109mgIron: 4mg
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