Cheesy Pepperoni Pasta Salad Food

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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 :

CHEESY PEPPERONI PASTA SALAD



Cheesy Pepperoni Pasta Salad image

Provided by ThisMomCanCook.com

Number Of Ingredients 6

2 cups rotini
1/2 cup mayonnaise
1/2 cup cubed cheese
1/3 cup chopped celery
1 TBS Ranch Dressing
10 - 15 pieces of pepperoni (cut in small pieces)

Steps:

  • Cook pasta according to directions. Drain and rinse with cold water.
  • Add pasta to medium to large size bowl and add remaining ingredients.
  • Stir and mix ingredients well.
  • Serve immediately or put in the refrigerator covered for 1 hour.
  • Enjoy!

PEPPERONI PASTA SALAD



Pepperoni Pasta Salad image

GREAT for a cookout or potluck dinner! This salad needs to marinate for the flavors to blend. The pepperoni gives a good 'zing' to this recipe. Easy preparation!

Provided by Seasoned Cook

Categories     < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups rotini pasta, uncooked
1/2 teaspoon salt
1 onion, chopped
1 cucumber, chopped
1 cup grape tomatoes, cut in fourths
1 cup pepperoni, cut in pieces
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
1 cup Italian dressing

Steps:

  • Cook pasta in salted water until a la dente stage. Drain well.
  • Cut cucumber, leaving portion of peeling on for color. Cut grape tomatoes in fourths.
  • In a large bowl, mix drained pasta and remaining ingredients. Marinate for at least 5 hours in refrigerate for flavors to blend.
  • Enjoy!

Nutrition Facts : Calories 224.2, Fat 14.1, SaturatedFat 3.7, Cholesterol 19.6, Sodium 607.4, Carbohydrate 17.4, Fiber 1, Sugar 3.2, Protein 7

PASTA SALAD WITH PEPPERONI AND CHEESE



Pasta Salad With Pepperoni and Cheese image

This is the absolute best pasta salad I've ever had. I got it on Celebrate With Style on the internet. I have made it many times for family and friends and it always gets eaten up. Leftovers (if any is left!) are even better.

Provided by PsychoCasseroleStep

Categories     Penne

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb penne or 1 lb rotini pasta
1 (8 ounce) bottle Italian dressing
8 ounces thinly sliced pepperoni, cut into strips
1 cup sun-dried tomato packed in oil, drained and thinly sliced
1 (6 ounce) jar marinated artichoke hearts, drained and cut in pieces
1 (6 ounce) can pitted ripe olives, drained and rinsed
1 1/2 cups diced provolone cheese
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil leaf
2 tablespoons dried Italian spices
1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add 1 or 2 Tbs. vegetable oil to water, to keep pasta from sticking. Cook penne or rotini until cooked, but still firm, about 9 minutes. Rinse pasta under cool water to stop cooking, and drain.
  • Combine bottled dressing with chopped parsley, chopped basil, dried Italian seasonings, and crushed red pepper.
  • Pour dressing over cooked pasta and toss. Add pepperoni, sun-dried tomatoes, artichoke hearts, ripe olives. Toss gently. Add cheese and toss again. Add salt and freshly ground pepper to taste.
  • Cover and refrigerate until about 30 minutes before ready to serve.

CHEESY PEPPERONI PASTA PIZZA SALAD



Cheesy Pepperoni Pasta Pizza Salad image

Make and share this Cheesy Pepperoni Pasta Pizza Salad recipe from Food.com.

Provided by OceanIvy

Categories     European

Time 25m

Yield 6 cups

Number Of Ingredients 8

1 1/4 cups uncooked wagon wheel macaroni
2 cups cherry tomatoes, halved
1/2 cup sliced green onion
1/2 cup Italian salad dressing
1/2 lb American cheese, cubed 1/2 inch
2 ounces sliced deli pepperoni, halved
1/2 teaspoon dried Italian seasoning
1/4 teaspoon fresh coarse ground black pepper

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!

Nutrition Facts : Calories 318.7, Fat 19, SaturatedFat 8.3, Cholesterol 35.2, Sodium 861.2, Carbohydrate 24.5, Fiber 1.7, Sugar 3.6, Protein 12.9

CREAMY, CHEESY PASTA SALAD



Creamy, Cheesy Pasta Salad image

I love cheese in a pasta salad - good with BBQ or for a picnic, or any time you want a creamy pasta salad!

Provided by LorenLou

Categories     Cheese

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
3 dill pickles, finely chopped
3 hard-boiled eggs, finely chopped
2 cups frozen peas, thawed
3 celery ribs, sliced thinly
1/2 medium onion, finely chopped
8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
1/2 cup milk
1/4 cup sugar or 1/4 cup Splenda sugar substitute
1/4 cup cider vinegar
salt and pepper

Steps:

  • Gently toss all the salad ingredients together in a large bowl.
  • Set aside.
  • For the dressing, combine the mayonnaise and milk.
  • Then add the sugar and vinegar.
  • Stir well, and season with salt and pepper to taste.
  • Pour the dressing over the salad, and toss gently to combine.
  • Refrigerate at least 2 hours Overnight is even better.

PEPPERONI PASTA SALAD



Pepperoni Pasta Salad image

Make and share this Pepperoni Pasta Salad recipe from Food.com.

Provided by Christina Sue

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces rotini pasta
2 cups grape tomatoes, halved
8 ounces provolone cheese, cubed (I use mozzarella sometimes)
1/2 cup green onion, sliced
2 ounces pepperoni, halved (I use turkey pepperoni! )
1 cup your favorite dressing (I use a italian parmesan herb one)
2 tablespoons mayonnaise, mixed into dressing if needed for creaminess (this depends on the type of dressing you buy)
1 teaspoon italian seasoning

Steps:

  • Cook pasta according to package directions. Drain and rinse with cold water.
  • In a large bowl, combined pasta, tomatoes, cheese, onions,pepperoni and italian seasoning.
  • Pour dressing on top of pasta salad and toss to coat.
  • Salt and pepper to taste.
  • Chill for at least 30 minutes.

Nutrition Facts : Calories 418.3, Fat 23.9, SaturatedFat 12.4, Cholesterol 57.5, Sodium 809.4, Carbohydrate 29.2, Fiber 2.3, Sugar 1.7, Protein 22

CHEESE TORTELLINI SALAD



Cheese Tortellini Salad image

This quick and easy picnic salad mixes cheese tortellini, pepperoni, provolone cheese, olives, and artichoke hearts with Italian-style salad dressing.

Provided by DevDrew

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

3 (250 g) packages cheese tortellini
½ pound pepperoni, chopped
½ pound provolone cheese, chopped
2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
1 (6 ounce) can sliced black olives
½ (8 ounce) bottle Italian-style salad dressing, or more to taste
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
  • Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.

Nutrition Facts : Calories 641 calories, Carbohydrate 52.4 g, Cholesterol 89.9 mg, Fat 36.8 g, Fiber 4.7 g, Protein 28.3 g, SaturatedFat 14 g, Sodium 2047.5 mg, Sugar 4.9 g

PEPPERONI PIZZA PASTA



Pepperoni Pizza Pasta image

I have MTV's "Teen Mom" to thank for introducing me to the idea of pizza-inspired pasta. As simple as the concept may seem, why had this culinary creation never crossed my mind? My version here is a spin on baked rigatoni, and it's loaded with all of my favorite pizza toppings, including pepperoni, green bell peppers and Italian sausage, so this is not for the faint of heart (or meat). But the real beauty here is that exactly like a pizza, this pasta can be customized to your preferences with any pizza topping imaginable. If you'd put it on a pizza, you can put it in pizza pasta!

Provided by Kelly Senyei

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 9

12 ounces medium shell pasta
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 small onion, diced
1 medium green bell pepper, diced
3/4 pound Italian sausage (sweet or spicy), casings removed
3 cups homemade or store-bought tomato sauce
3/4 cup sliced pepperoni
1 1/2 cups shredded mozzarella

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.

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