Ingredients
Scale
- 16 oz dry cellentani pasta cooked to al dente
- 1 med red onion diced
- 1 large green bell pepper diced
- 4.5 oz sliced black olives
- 1/2 lb sliced dry salami
- 1 pint grape tomatoes sliced
- 1 1/2 cup shredded parmesan cheese
- 1/3 cup chopped green onions
- 1 cup italian salad dressing
- 3/4 cup mayonnaise
- 2 tbsp minced garlic
- 2 tbsp dry chopped basil
- 2 tsp seasoning salt
Instructions
- Cook the pasta in lightly salted water until al dente, then strain and rinse with cold water. Allow it to cool.
- In a large mixing bowl, combine mayonnaise and Italian dressing, mixing until well incorporated.
- Add garlic, basil, and seasoning salt to the bowl, whisking until well mixed.
- Fold the cooled pasta into the bowl with the dressing.
- Toss in red onions, tomatoes, bell peppers, green onions, olives, and salami, folding gently to combine.
- Sprinkle shredded parmesan cheese over the salad and fold it in lightly.
- Cover the pasta salad and refrigerate for at least 2 hours before serving.
- Serve chilled and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Allowing the salad to chill enhances the flavors, so don’t skip the refrigeration step.
You can substitute or add any other vegetables according to your preference.
For a lighter version, reduce the amount of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 145 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 1500mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg