Four Delectable Mountains

 

When I’m not serving this salad to extremely picky people, I like to add a handful of walnut halves, garbanzo beans, pickled pepperoncini, mozzarella pearls, pepperoni or other fun things.

 

Italian Pasta Salad

 

8 ounces penne pasta, cooked al dente and chilled

2 ribs celery, cut into 1/4” slices

1 green onion, thinly sliced

1 cup black olives, sliced

1 cup grape tomatoes, sliced in half lengthwise

1/2 cup olive oil

1/4 cup mayo

3 tablespoons white vinegar

1/2 tablespoon granulated sugar

1 teaspoon Italian seasoning

1/4 teaspoon onion salt

1/2 teaspoon garlic powder

2 tablespoons freshly grated parmesan cheese

Fresh ground pepper to taste

 

Combine pasta, onion, celery, olives, and tomatoes in large bowl. Combine remaining ingredients in smaller bowl; beat with a wire whisk until uniform. Pour dressing into pasta/veg bowl and toss. Cover and refrigerate at least an hour before serving.