Cheesy Pepperoni Pasta Pizza Salad Food

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.

PEPPERONI PIZZA SALAD

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.

PEPPERONI PIZZA PASTA SALAD

Steps:

• Cut cheeses into 1/2" cubes.
• Combine all salad ingredients.
• Whisk together all dressing ingredients.
• Combine salad & dressing well.

CHEESY PIZZA PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well. Place in large bowl.
• Add all remaining ingredients except lettuce; mix lightly.
• Refrigerate 1 hour.
• Place lettuce in 1-1/2-qt. bowl just before serving; top with pasta mixture.

CHEESY PEPPERONI PASTA PIZZA SALAD

Steps:

• Cook the pasta to directed; rinse with cold water and drain.
• Combine pasta and remaining ingredients in large bowl, tossing well to coat.
• Cover and chill until cold, 2-3 hours.
• Serve and enjoy!

PEPPERONI PIZZA SALAD

Steps:

• In a large bowl, combine tomatoes, green pepper, mozzarella cheese, pepperoni, olives, and onion; mix well.
• In a small bowl, combine tomato juice, vinegar, oil, garlic, basil and pepper; whisk together well.
• Pour the dressing over the tomato mixture; toss to coat.
• Cover and refrigerate several hours.
• Sprinkle croutons just before serving.

PEPPERONI PIZZA PASTA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Drain the pasta and set aside.
• While the pasta cooks, add the olive oil to a large heavy-bottomed pot set over medium-low heat. Once the oil is warm, add the onions, bell peppers and a pinch each of salt and pepper and cook, stirring constantly, until the onions are translucent, about 8 minutes. Add the sausage and cook, breaking apart the sausage with a spatula, until browned and cooked throughout, about 10 minutes.
• Reduce the heat to low, add the tomato sauce then add the cooked pasta and 1/2 cup of the pepperoni to the pot; stir to combine.
• Transfer half of the pasta to a 9-by-13-inch baking dish, top with half of the mozzarella, then top with the remaining pasta, followed by the remaining mozzarella, then the remaining 1/4 cup pepperoni.
• Bake the pasta until the cheese is melted, about 15 minutes. Remove the baked pasta from the oven and serve.

PEPPERONI PIZZA SALAD

Steps:

• Cook the pasta per package directions for al dente; drain in a colander and rinse briefly under cold running water; shake the colander and drain completely; set aside.
• To make the dressing: whisk the vinegar, salt, and pepper together in a small bowl.
• Whisk in the anchovy paste, garlic, and oregano; slowly whisk in the olive oil until an emulsion forms.
• Put the pasta, pepperoni, bell pepper, tomatoes, mushrooms, olives, and mozarella in a large serving bowl; toss gently.
• Pour the dressing over the mixture; toss gently and thoroughly.
• Serve immediately or cover and refrigerate up to 8 hours.