Pittsburgh Football Sunday Pasta Salad

Pittsburgh Football Sunday Pasta Salad
  • 1 1/2 pounds uncooked penne pasta
  • 1/3 cup light mayonnaise
  • 1 (8 ounce) bottle Italian-style salad dressing
  • 1/4 teaspoon Italian seasoning, or to taste
  • 1/4 teaspoon garlic powder, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1/2 (12 ounce) package broccoli coleslaw mix
  • 2 Roma tomatoes, diced
  • 1 cucumber, diced
  • 1 (3 ounce) can tuna, drained
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 2 green onions, chopped


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

05/15/2018
Pittsburgh Football Sunday Pasta Salad, recipe PT15M PT1H 5 455 calories

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