Pepperoni Pasta Salad Recipe Recipe 455 Food

ITALIAN PASTA SALAD WITH PEPPERONI

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.

PEPPERONI PIZZA PASTA SALAD

Steps:

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

PEPPERONI SPIRAL PASTA SALAD

Steps:

• Chop broccoli into bite size pieces and place into boiling water for about 2 minutes just until it turns bright green. Don't cook all the way.
• Drain broccoli and set aside.
• Bring rotini to a boil.
• While rotini is boiling, chop the tomato, cheese, and pepperoni sticks.
• Drain pasta and place into a large serving bowl.
• Add pepperoni, broccoli, cheese, black olives and tomatoes.
• Mix in the Italian dressing to desired texture and taste.
• Sprinkle with Supreme Salad seasoning.
• Chill in fridge.

PEPPERONI PASTA SALAD

Steps:

• Cook rotini pasta according to package directions.
• Drain and rinse the pasta in cold water.
• Add the rest of the ingredients; mix and refrigerate.

PEPPERONI PASTA SALAD

Steps:

• Prepare pasta according to box. Drain.
• Add tomatoes, carrots, cheese, pepperoni, and onions.
• Combine oil, Parmesan cheese, red wine vinegar, oregano, garlic powder, salt and pepper in separate bowl.
• Mix all ingredients together and refrigerate.
• Best if sits for several hours or overnight to absorb flavor. Garnish with Parmesan cheese before serving.

PEPPERONCINI PASTA SALAD

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.

PEPPERONI PASTA SALAD

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!

PEPPERONI PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.