Pepperoni Pasta Salad
"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!"
photo by Diana Yen
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 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
directions
- 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!
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Reviews
-
This is a wonderful salad. I made this for the end-of-the-year lunch at school. I used mini wheel pasta because that was what I had on hand. I also added cheese crumbles ahd bacon bits. Made for Summer Salad Snapshots. I will make this again. -
Yummy and fresh pasta salad. Like that it had good flavor but wasn't heavy like some other similar pasta salads. I think this would hold up well at picnics especially, since it doesn't have mayo and cheese. -
This recipe was the bomb! I didn't have Italian Dressing so I used Cheesy Fantastic Lite and it came out perfect. I will most definately be using this recipe as a go to in warm weather. Thank you so much for sharing. Hmmm think I'll go have some now! -
I have made this recipe several times.. It is so Delish!!!<br/>I do use Newman's Own Low Fat Italian Dressing. <br/>My family just loves it & It's a perfect meal on a hot summers day.. -
I got this recipe from my daughter-in-law who got it from her mother who got it . . .I finally accumulated enough to make it this afternoon. I didn't think to quarter the tomatoes which would work them in better. I might have been lacking a couple of ingredients but as a last resort I had to get the larger channel lock pliers out to get the lid open. That was on a fresh jar of pesto, I put a tablespoon or two of that in it. Success. Yay! I had to cut everything up real small because I'm missing a lot of teeth so it was a nuisance and had to do it all the hard way but I tried some tricks I've seen in videos with my dull knife. Anyway, I love this recipe, too, and am glad I was finally able to make it. Wow. I only cooked a one pound box of rotini and it makes a huge amount, adjusted the other ingredients accordingly.
see 3 more reviews
Tweaks
-
I added 1/8 teaspoon of baking soda to soften the strong zesty taste, added 2 oz of sliced olives, 3/4 cup cubed sharp cheddar cheese.
RECIPE SUBMITTED BY
Seasoned Cook
Wilmington, 73
<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
