Garden Pasta And Pepperoni Salad Recipes

PEPPERONI PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

GARDEN PASTA AND PEPPERONI SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Stir together Seasoning mix, oil and cold water in large bowl; set aside.
• Drain pasta; rinse with cool water. Shake to drain well. Stir pasta, beans and mushrooms into seasoning mixture. Top with pepperoni. Just before serving, toss with Topping. Serve immediately, or refrigerate.

PASTA SALAD WITH PEPPERONI

Steps:

• Instant Pot Directions:
• Place water and Tri Colored Rotini in Instant Pot. Set to Manual (Pressure Cook) High for 3 mins with a 3 minute natural release
• Rinse Pasta under cold water and place in the refrigerator for 30-45 mins
• In a separate large bowl Combine cooked cooled pasta, Pepperoni, sliced Tomatoes, Olives, Mozzarella Pearls, and grated Parmesan Cheese. Toss to combine
• Pour Italian Dressing over top just before serving, and toss so everything is coated.
• Store in Refrigerator until ready to eat. Leftovers can be kept in a sealed container in the refrigerator.
• Stove Top Directions:
• Follow directions on Pasta package for cooking instructions
• Rinse Pasta under cold water and place in the refrigerator for 30-45 mins
• In a separate large bowl Combine cooked cooled pasta, Pepperoni, sliced Tomatoes, Olives, Mozzarella Pearls, and grated Parmesan Cheese. Toss to combine
• Pour Italian Dressing over top just before serving, and toss so everything is coated.
• Store in Refrigerator until ready to eat. Leftovers can be kept in a sealed container in the refrigerator.

ITALIAN DELI PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
• Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.

GARDEN FRITTATA

Steps:

• In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well., Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese., In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

GARDEN VEG PASTA

Steps:

• Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
• Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
• Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.