Italian Pepperoni Salad Recipes

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PEPPERONI PASTA SALAD



Pepperoni Pasta Salad image

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

2 cups uncooked tricolor spiral pasta
1 cup cubed cheddar cheese
1 cup coarsely chopped cucumber
1 small tomato, chopped
2 green onions, chopped
28 pepperoni slices
1/2 cup zesty Italian salad dressing

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 :

ITALIAN PASTA SALAD RECIPE



Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories     Salad

Number Of Ingredients 18

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

  • Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
  • In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
  • In a small bowl or measuring cup, mix the dressing ingredients together.
  • Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

PEPPERONI ITALIAN CHOPPED SALAD



Pepperoni Italian Chopped Salad image

Provided by Ali

Time 20m

Number Of Ingredients 13

24-30 pepperonis, quartered
1 (10-ounce) package romaine hearts, roughly chopped
2 Roma tomatoes, diced
1 green bell pepper, cored and diced
½ small red onion, diced
½ cup sliced black olives
½ cup freshly-grated Parmesan cheese
1/3 cup olive oil
3 tablespoons red wine vinegar
2 small garlic cloves, pressed or minced (or 1 teaspoon garlic powder)
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper

Steps:

  • Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
  • Combine the pepperoni, romaine, tomatoes, bell pepper, red onion, olives, and dressing in a mixing bowl and toss until evenly combined.
  • Serve immediately and enjoy!

ITALIAN PASTA SALAD WITH PEPPERONI



Italian Pasta Salad with Pepperoni image

From the very first bite, young and old alike will savor this salad from Evelyn Harrington of Glens Falls, New York-and then come back for more! "Feel free to prepare it in advance," Evelyn advises. "Then, before serving, all you need to do is toss it with the dressing and cheeses."-Evelyn Harrington, Glens Falls, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-16 servings

Number Of Ingredients 15

1 package (16 ounces) shell macaroni
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 large tomato, chopped
4 to 6 green onions, sliced
1 can (4 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2-1/2 ounces sliced pepperoni, halved
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 bottle (8 ounces) Italian salad dressing
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions; drain and cool. Place in a large bowl; add the next seven ingredients and toss. Add garlic, oregano, salt and pepper; toss. Refrigerate. Just before serving, add dressing and cheeses; toss.

Nutrition Facts :

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