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Labor Day: Paula's Italian Pasta Salad

Source of Recipe


Paula Deen, from "Paula's Best Dishes"



List of Ingredients



• ½ tsp salt, plus more for seasoning
  
• 1 pound bow-tie pasta
  
• 1 cup store-bought balsamic vinaigrette dressing
  
• ¼ cup mayonnaise
  
• 1 Tbsp sugar
  
• 2 cups halved cherry tomatoes
  
• 1 (4-ounce) can sliced mushrooms, drained
  
• 2/3 cup pitted kalamata olives
  
• ½ diced green bell pepper
  
• ½ tsp freshly ground black pepper
  
• Grated Parmesan, for topping
  






Instructions



1. Bring a large pot of salted water to a boil over medium heat. Add the pasta; cook according to package directions.
   
   
2. While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar.
   
   
3. Drain the pasta well, transfer to a large serving bowl, and let cool. Add the tomatoes, mushrooms, olives, green bell pepper, salt to taste, and the black pepper. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.
   
   Makes 6 to 8 servings.