Pittsburgh Football Sunday Pasta Salad

• 1 1/2 pounds uncooked penne pasta
• 1/3 cup light mayonnaise
• 1 (8 ounce) bottle Italian-style salad dressing
• 1/4 teaspoon Italian seasoning, or to taste
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• salt and ground black pepper to taste
• 1/2 (12 ounce) package broccoli coleslaw mix
• 2 Roma tomatoes, diced
• 1 cucumber, diced
• 1 (3 ounce) can tuna, drained
• 1/4 cup shredded Cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 2 green onions, chopped

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process.
2. Combine the mayonnaise, salad dressing, Italian seasoning, garlic powder, cayenne pepper, salt, and pepper in a blender; blend until completely mixed.
3. Place the coleslaw mix, tomatoes, cucumber, tuna, Cheddar cheese, Monterey Jack cheese, green onions, and the cooked pasta in a large bowl; pour mayonnaise mixture into the bowl; toss to coat. Serve cold.

penne pasta, light mayonnaise, salad dressing, italian seasoning, garlic, cayenne pepper, salt, broccoli coleslaw, tomatoes, cucumber, tuna, cheddar cheese, shredded monterey jack cheese, green onions

Taken from www.allrecipes.com/recipe/163109/pittsburgh-football-sunday-pasta-salad/ (may not work)