ITALIAN PASTA SALAD

Italian Pasta Salad image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 6h

Yield 8 serving(s)

Number Of Ingredients 15

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3 -4 cups dry spiral shaped pasta
1 1/2 cups halved cherry tomatoes
1 1/2 cups sliced fresh mushrooms (or use one 10-ounce can small whole mushrooms, very well drained)
1/2 small red bell pepper, seeded and chopped
1/2 small green bell pepper, seeded and chopped
2 -4 green onions, chopped (or use chopped red onion)
1 1/2 cups prepared Italian salad dressing
3/4-1 cup mayonnaise
1/2 cup grated parmesan cheese
3/4 cup cubed mozzarella cheese
2 cups finely cubed ham
1 (2 1/4 ounce) can sliced olives (choice of black or green)
fresh ground black pepper (to taste)
salt (optional and to taste)
4 -6 hard-boiled eggs, peeled and cut into wedges (or sliced)

Steps:

Cook the pasta according to package directions; drain and rinse the cooked pasta under cold water; drain again then place the cooked pasta into large a bowl.
Add in tomatoes, mushrooms, bell peppers and green onion or red onion and Italian salad dressing; toss to mix then cover and refrigerate for a minimum of 6 hours or overnight mixing a few times during chilling (the Italian dressing acts as a marinade).
After 6-24 hours chilling time drain any excess water or juice from the tomatoes and mushrooms that has accumulated in the bottom of the bowl (there might be no juice at all).
Add in the cubed mozzarella cheese, ham and olives; toss with a spoon.
In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture; toss to combine.
Season with freshly ground black pepper and salt if desired (to taste) .
Transfer to a lettuce-lined bowl.
Place the egg wedges around the bowl.

Nutrition Facts : Calories 449.1, Fat 28.1, SaturatedFat 6.6, Cholesterol 125.5, Sodium 1155.9, Carbohydrate 37, Fiber 2, Sugar 7.4, Protein 13.2