Pittsburgh Football Sunday Pasta Salad

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.

Step: 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.

Step: 2

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

Step: 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.

Per Serving: 596 calories; protein 21.9g; carbohydrates 93.3g; fat 16.4g; cholesterol 13.4mg; sodium 789.2mg.

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