Italian Pasta Salad
3/4 cup uncooked spiral pasta
1 1/2 cup halved cherry tomatoes
1 cup sliced mushrooms
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
3 Tbsp thinly sliced green onions
1 1/2 cup zesty Italian salad dressing
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup cubed provolone cheese
1 can (2 1/4 oz.) sliced ripe olives, drained
Leaf lettuce, optional
Cook pasta according to directions; rinse with cold water and drain.
Place in a bowl; add tomatoes, mushrooms, peppers, onions and salad
dressing. Cover; refrigerate at least 4 hours or overnight; drain. In a
bowl, combine mayonnaise and Parmesan cheese; stir in provolone cheese and
olives. Gently fold into the pasta mixture. Serve in a lettuce-lined bowl if
desired.
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