Original recipe from Paula Deen. Changed to family taste.
1 t. salt 1 lb. bow tie pasta, cooked and drained 1 c. balsamic vinaigrette dressing 1/4 c. Miracle Whip 1 T. Splenda 2 c. cherry tomatoes 1/2 c. sliced mushrooms 1/2 c. olives 1/2 c. diced sweet (yellow or orange) bell pepper 1/2 t. freshly ground black pepper 1/4 c. parmesan cheese
Cook pasta in large pot of salted water. In a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and Splenda.
Put drained, cooked pasta in a large serving bowl, and let cool. Add the tomatoes, mushrooms, olives, pepper, salt and pepper to taste. Stir. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.