Prep 6 hrs
Cook 0 mins
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.
- 709.77-946.36 ml dry spiral shaped pasta
- 354.88 ml halved cherry tomatoes
- 354.88 ml sliced fresh mushrooms (or use one 10-ounce can small whole mushrooms, very well drained)
- 1 small red bell pepper, seeded and chopped
- 1 small green bell pepper, seeded and chopped
- 2-4 green onions, chopped (or use chopped red onion)
- 354.88 ml prepared Italian salad dressing
- 177.44-236.59 ml mayonnaise
- 118.29 ml grated parmesan cheese
- 177.44 ml cubed mozzarella cheese
- 473.18 ml finely cubed ham
- 63.78 g cansliced 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)
- 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.
We loved it! Didn't put peppers in it, just a personal thing. I was too lazy to boil eggs also. Will make it again soon with eggs.
Except for omitting the peppers I made as directed for the KITTENCAL cook-a-thon.
I too have made this to honor our beautiful Kitty and as a tribute to DH John and his passing from this world to be with our Heavenly Father. This was made to bring to a family Christmas gathering and was such a festive looking salad for display. I doubled the recipe as suggested for larger groups, and also used diced up summer sausage for the meat of choice. I chose to omit the eggs. The flavor combinations here are very rich and intense with the ingredients being oh-so-good for you. A sure keeper!~ Thanks for another lovely Kitty recipe~