Paula Deen Pasta Salad

This delicious and easy pasta salad by Paula Deen is a quick, crowd-pleasing dish perfect for any occasion. Creamy, tangy, and packed with fresh veggies, it comes together with simple ingredients you likely have at home. Customize it with your favorite add-ins, and enjoy a flexible, flavorful meal that’s ready in no time!

Recipe Ingredients:

• 1/2 teaspoon plus more for seasoning salt
• 1 lb bow tie pasta
• 1 cup (store bought) balsamic vinaigrette dressing
• 1/4 cup mayonnaise
• 1 tablespoon sugar
• 2 cups halved cherry tomatoes
• 1 (4 oz) can drained sliced mushrooms
• 2/3 cup pitted kalamata olives
• 1/2 diced green bell pepper
• 1/2 teaspoon freshly ground black pepper
• grated for topping Parmesan cheese

How To Make Pasta Salad?

1. Cook the pasta: Bring a large pot of salted water to a boil over medium heat; add the pasta and cook according to the package directions until al dente.
2. Prepare the dressing: In a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar until smooth and well combined.
3. Cool the pasta: Drain the cooked pasta and transfer it to a large serving bowl; let it cool slightly before proceeding.
4. Combine the ingredients: Add the halved cherry tomatoes, drained mushrooms, kalamata olives, diced green bell pepper, salt, and black pepper to the pasta.
5. Toss with dressing: Pour the dressing over the pasta mixture and gently toss until all ingredients are evenly coated.
6. Finish with Parmesan: Sprinkle grated Parmesan cheese over the top, toss lightly, and serve immediately or chill in the refrigerator until ready to enjoy.

Recipe Tips:

• Cook Pasta Al Dente: Make sure to cook the pasta until it’s firm to the bite (al dente). Overcooked pasta can become mushy when mixed with the dressing.
• Cool Pasta Properly: Let the pasta cool completely before adding the dressing to prevent it from soaking up too much liquid and becoming dry.
• Balance the Flavors: Taste the salad before serving and adjust the seasoning. A little more salt, pepper, or Parmesan can make a big difference.
• Choose High-Quality Olives: Use good-quality kalamata olives for the best flavor—they add a rich, briny taste that elevates the dish.
• Chill Before Serving: Refrigerate the salad for at least 30 minutes. This lets the flavors blend together, making the dish taste even better.

How To Store Leftovers?

First, let the leftover pasta salad cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days. Stir before serving to redistribute the dressing.

Nutrition Facts

• Calories: 407 kcal
• Total Fat: 24g
• Saturated Fat: 5.9g
• Cholesterol: 24mg
• Sodium: 708mg
• Potassium: 244mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3.1g
• Sugars: 3g
• Protein: 12g

Check out More Recipes:

• Paula Deen 7 Layer Salad
• Paula Deen Coleslaw
• Paula Deen Frito Corn Salad

Paula Deen Pasta Salad

Author: Mohamed Shili Cooking Method:Broiling Cuisine:American Courses:Salad Recipe Keys: P Paula Deen Pasta Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings: 8 minutesCalories:407 kcal

Description

This delicious and easy pasta salad by Paula Deen is a quick, crowd-pleasing dish perfect for any occasion. Creamy, tangy, and packed with fresh veggies, it comes together with simple ingredients you likely have at home. Customize it with your favorite add-ins, and enjoy a flexible, flavorful meal that’s ready in no time!

Ingredients

• 1/2 teaspoon plus more for seasoning salt
• 1 lb bow tie pasta
• 1 cup (store bought) balsamic vinaigrette dressing
• 1/4 cup mayonnaise
• 1 tablespoon sugar
• 2 cups halved cherry tomatoes
• 1 (4 oz) can drained sliced mushrooms
• 2/3 cup pitted kalamata olives
• 1/2 diced green bell pepper
• 1/2 teaspoon freshly ground black pepper
• grated for topping Parmesan cheese

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil over medium heat; add the pasta and cook according to the package directions until al dente.
2. Prepare the dressing: In a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar until smooth and well combined.
3. Cool the pasta: Drain the cooked pasta and transfer it to a large serving bowl; let it cool slightly before proceeding.
4. Combine the ingredients: Add the halved cherry tomatoes, drained mushrooms, kalamata olives, diced green bell pepper, salt, and black pepper to the pasta.
5. Toss with dressing: Pour the dressing over the pasta mixture and gently toss until all ingredients are evenly coated.
6. Finish with Parmesan: Sprinkle grated Parmesan cheese over the top, toss lightly, and serve immediately or chill in the refrigerator until ready to enjoy.

Notes

• Cook Pasta Al Dente: Make sure to cook the pasta until it’s firm to the bite (al dente). Overcooked pasta can become mushy when mixed with the dressing.
• Cool Pasta Properly: Let the pasta cool completely before adding the dressing to prevent it from soaking up too much liquid and becoming dry.
• Balance the Flavors: Taste the salad before serving and adjust the seasoning. A little more salt, pepper, or Parmesan can make a big difference.
• Choose High-Quality Olives: Use good-quality kalamata olives for the best flavor—they add a rich, briny taste that elevates the dish.
• Chill Before Serving: Refrigerate the salad for at least 30 minutes. This lets the flavors blend together, making the dish taste even better.

Keywords:Paula Deen Pasta Salad