Recipe Background
You remember those fun college days when your biggest stressors were how well you did on the final exam and where you were going to study abroad next summer? Yeah, those were the best of times. Study-Abroad Salad takes you back to those days with its bouncy pasta mixed with juicy veggies, savory cheeses, and creamy, Italian-inspired dressing. With one bite of Study-Abroad Salad, you'll be right back to strolling the streets where you had the best experiences with your classmates-turned-best-friends!
You remember those fun college days when your biggest stressors were how well you did on the final exam and where you were going to study abroad next summer? Yeah, those were the best of times. Study-Abroad Salad takes you back to those days with its bouncy pasta mixed with juicy veggies, savory cheeses, and creamy, Italian-inspired dressing. With one bite of Study-Abroad Salad, you'll be right back to strolling the streets where you had the best experiences with your classmates-turned-best-friends!
Ingredients
- 1 cup spiral pasta such as rotini
- 1 1/2 cups cherry tomatoes halved
- 1 cup fresh mushrooms sliced
- 1/4 cup red bell pepper chopped
- 1/4 cup green bell pepper chopped
- 3 tablespoons green onions thinly sliced
- 3/4 cup Italian salad dressing
- 1/2 cup mayonnaise
- 1/2 cup parmesan cheese grated, plus more, to taste, shredded, for garnish
- 1/3 cup provolone cheese cubed
- 1 (2.25-ounce) can sliced ripe olives drained
- fresh parsley to taste, chopped, for garnish
Directions
- In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
- Drain the pasta and rinse with cold water.
- In a large bowl, add the cooked pasta, the tomatoes, the mushrooms, the red bell peppers, the green bell peppers, the green onions, and the salad dressing and mix until they are well-combined.
- Cover the bowl and refrigerate the pasta mixture for at least 4 hours and up to overnight.
- Before serving, in a small bowl, add the mayonnaise and 1/2 cup of the grated parmesan cheese and mix to combine.
- Stir the provolone cheese and the olives into the mayonnaise-parmesan mixture.
- Drain any of the excess liquid from the chilled pasta mixture.
- Gently fold the mayonnaise mixture into the chilled pasta mixture.
- Serve the pasta salad garnished with the parsley and the extra shredded parmesan.
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