Pasta Salad a la Honeybear
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Description
This is my take on several different pasta salads I have tried. It's my daughter's favorite and I have taken it to several picnics and BBQs and it's always a bit hit. At serving time if pasta seems a little dry, drizzle with some olive oil and mix again.
Ingredients
- 1 (16 ounce) package tri-color rotini pasta
- 1 small red onion, diced
- 1 cup diced roasted red peppers
- 1 cup cubed mozzarella cheese
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- ¼ pound salami, diced
- ¾ cup sliced stuffed green olives
- 1 (4 ounce) can sliced black olives
- ½ cup sliced pepperoncini peppers
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder, or to taste
- 1 pinch seasoned salt, or to taste
- ground black pepper to taste
- ⅓ cup Italian-style salad dressing (such as Newman's Own®)
- ¼ cup mayonnaise (such as Best Foods®)
- ½ cup shredded Parmesan cheese
Directions
- 1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and run under cold water to cool.
- 2. Mix rotini, red onion, roasted red peppers, mozzarella cheese, artichoke hearts, salami, green olives, black olives, pepperoncini peppers, Italian seasoning, garlic powder, seasoned salt, and black pepper in a large bowl.
- 3. Whisk Italian-style dressing and mayonnaise together in a small bowl; pour over rotini mixture and toss to coat. Add Parmesan cheese and mix well. Refrigerate salad at least 2 hours before serving.
Nutrition Facts
serving: 10 servings
calories: 358.4 kcal
carbohydrates: 38.2 g
protein: 13.5 g
saturated fat: 4.5 g
cholesterol: 24.2 mg
sodium: 1374.6 mg
fiber: 2.9 g
sugar: 2.7 g
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