Pittsburgh Football Sunday Pasta Salad recipe
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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 caloriescarbohydrate: 93.3 gcholesterol: 13.4 mgfat: 16.4 gfiber: 5.2 gprotein: 21.9 gsaturatedFat: 4.2 gservingSize: -sodium: 789.2 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Pittsburgh Football Sunday Pasta Salad
Directions
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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.