Tuscan Pasta Salad

A flavorful diversion from the run-of-the-mill Italian pasta salad. I like to serve this with grilled, fried, or barbecued chicken, and a crusty artisan bread. I would double the portions if you want to have leftovers when serving 4 or more; this goes fast in my home! Enjoy!

Step: 1

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step: 2

Combine pasta, tomatoes, Italian dressing, vegan mayonnaise, celery, cucumber, pepperoncini peppers, red onion, banana peppers, olives, mozzarella cheese, and Parmesan cheese in a large mixing bowl. Mix until the dressing takes on a creamy consistency and all ingredients are thoroughly coated.

Step: 3

Season salad with salt and pepper. Serve immediately or refrigerate, mixing again just before serving.

Per Serving: 318 calories; protein 5.2g; carbohydrates 15.7g; fat 26.9g; cholesterol 8.9mg; sodium 1173.8mg.

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