Cheesy Pepperoni Pasta Salad Recipes

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.

CHEESY PEPPERONI PASTA SALAD

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!

PASTA SALAD WITH PEPPERONI AND CHEESE

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.

CREAMY, CHEESY PASTA SALAD

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.

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.

CHEESE TORTELLINI SALAD

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.

CHEESY PEPPERONI PIZZA ROLLS

Steps:

• Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
• Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
• Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
• Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
• Serve pizza rolls with the remaining warmed marinara as a dipping sauce.