Italian Pasta Salad

3/4 c. uncooked spiral pasta
1 1/2 c. halved cherry tomatoes
1 c. sliced fresh mushrooms
1/4 c. chopped sweet red pepper
3/4 c. mayonnaise
1/4 c. chopped green pepper
3 Tbsp. thinly sliced green onions
1 1/2 c. zesty Italian salad dressing
1/2 c. grated Parmesan cheese
1/3 c. cubed Provolone cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
Leaf lettuce, optional

Cook pasta according to package directions; rinse with cold water and drain. Place in bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for least four hours or overnight; drain. In bowl combine mayonnaise and Parmesan cheese; stir in Provolone cheese and olives. Gently fold into pasta mixture. Serve in lettuce-lined bowl if desired. Six servings.

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