In A Snap Pepperoni Salad Recipes
PEPPERONCINI PASTA SALAD
"My family comes from a very hop part of Italy, so chilled pasta salads are always a big hit," notes Rosemary Morgan, Pacifica, California. "To top off this light meal, I suggest taking a walk after dinner with your loved ones." Pepperoncini gives the dish zip, and olive oil dressing add Mediterranean flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours.
Nutrition Facts : Calories 184 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 936mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PEPPERONI PASTA SALAD
I have made this and taken it to potlucks and get togethers...it always gets comments =^.~=
Provided by Sharron Boerum @slboerum
Categories Pasta Salads
Number Of Ingredients 9
Steps:
- Boil pasta according to package directions. Lightly drain and run cold water over and let sit until cooled. Drain very well and let airdry for a few minutes, stirring gently occasionally.
- Drizzle italian dressing liberally over damp pasta and stir to distribute.
- Add pepperoni, cheese cubes, bell pepper, green onions and olives. Gently fold in.
- Add enough mayonnaise (1/4 - 1/2 cup) to coat all and make creamy.
- Tastes best immediately, if refrigerating allow to sit at room temperature for 20-30 minutes.
- Serve with toasted garlic bread.
PEPPERONI PASTA SALAD
Bottled Italian dressing and pepperoni add zip to this colorful combination shared by Shannon Lommen. Serve it right away or assemble it ahead of time. "The longer this salad chills the better," says the Kaysville, Utah cook.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
PEPPERONI PIZZA SALAD
I like to serve this refreshing salad during the summer when my family craves pizza but I don't want to heat up the house by turning on the oven. It's so popular at potlucks that I always bring home an empty bowl. -Cathy Riebschlager, Hordville, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. , Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.
Nutrition Facts : Calories 144 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
PEPPERONI PIZZA PASTA SALAD
A great cold pasta salad that can taste like your favorite pizza... depending on what toppings you like!
Provided by sandy
Categories Salad 100+ Pasta Salad Recipes
Time 1h36m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
- Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
- Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 36.1 g, Cholesterol 26.5 mg, Fat 24 g, Fiber 2.6 g, Protein 12.8 g, SaturatedFat 5.8 g, Sodium 851.6 mg, Sugar 4.3 g
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