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Italian Penne Pasta Salad

Italian Penne Pasta Salad

Servings 10 -12
Author Melissa Sperka


  • 2 1/2 cups dry penne pasta
  • For the dressing: [see cook's note]
  • 1 [0.7 oz] pkg Italian salad dressing mix [I used Good Seasons]
  • 1 cup real mayonnaise
  • 1/2 cup low fat half & half
  • 1/3 cup red wine vinegar
  • 1 tsp each basil pesto & sugar
  • 1 Tbsp olive oil
  • Add-ins:
  • 1 small diced red onion
  • 1/2 cup diced green
  • 1/2 cup red pepper
  • 4 oz cubed deli pepperoni
  • 4 oz cubed hard salami
  • 1/2 cup sliced/whole kalamata olives
  • salt and black pepper to taste
  • 1/3 cup grated Parmesan cheese
  • 2 Roma tomatoes diced
  • 4 oz cubed mozzarella cheese
  • 3 chopped green onions


  • In a medium size pot, boil the penne pasta in salted water per the instructions on the box until al dente.
  • While the pasta is cooking, in a large mixing bowl, whisk together the dried salad dressing mix, mayonnaise, half & half, red wine vinegar, sugar, pesto, and olive oil.
  • Dice the onion, peppers, green onions, salami and pepperoni and mix with the dressing.
  • Add the olives. Season to taste with salt and black pepper.
  • Dice the tomatoes and mozzarella cheese then set both aside to be added later.
  • When the pasta has finished cooking, drain well. Stir the drained pasta into the dressing, then set the mixing bowl into the refrigerator to allow the salad to cool.
  • After the salad has cooled, add the diced Roma tomatoes, grated Parmesan and mozzarella cheese.
  • Garnish with chopped green onions.
  • Serve chilled.