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Italian Pasta Salad

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“This is a delicious salad that has lovely colors, for a nice presentation line the serving bowl with whole lettuce leaves, plan ahead the pasta/veggie and Italian dressing mixture needs to chill for at least 6 hours --- the amounts I have listed are just a guideline you may adjust to taste, if you are serving a crowd I would suggest to double.”

Ingredients Nutrition


  1. 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.
  2. 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).
  3. 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).
  4. Add in the cubed mozzarella cheese, ham and olives; toss with a spoon.
  5. In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture; toss to combine.
  6. Season with freshly ground black pepper and salt if desired (to taste) .
  7. Transfer to a lettuce-lined bowl.
  8. Place the egg wedges around the bowl.

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