Pasta Salad With Pepperoni Recipes

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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

ITALIAN PASTA SALAD WITH PEPPERONI



Italian Pasta Salad with Pepperoni image

From the very first bite, young and old alike will savor this salad from Evelyn Harrington of Glens Falls, New York-and then come back for more! "Feel free to prepare it in advance," Evelyn advises. "Then, before serving, all you need to do is toss it with the dressing and cheeses."-Evelyn Harrington, Glens Falls, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-16 servings

Number Of Ingredients 15

1 package (16 ounces) shell macaroni
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 large tomato, chopped
4 to 6 green onions, sliced
1 can (4 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2-1/2 ounces sliced pepperoni, halved
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 bottle (8 ounces) Italian salad dressing
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts :

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 :

PASTA SALAD WITH PEPPERONI



Pasta Salad with Pepperoni image

Awesome Summer Pasta Salad, perfect for Pot Lucks, BBQ, and Family Gatherings. Cold Pepperoni Pasta Salad is perfect using Tri Color Pasta in a delicious Italian Dressing. Family and friends will love how easy Pepperoni Pasta Salad is to make using your Instant Pot pressure cooker or stove top.

Provided by Devour Dinner

Categories     Side Dish

Time 43m

Number Of Ingredients 8

12 oz Tri Colored Rotini Pasta
4 Cups Water
8 oz Mini Pepperoni
4 oz Sliced Olives
1 Cup Cherry Tomatoes ~ Sliced in half
1 Cup Mozzarella Pearls
1/2 Cup Parmesan Cheese
1 1/4 Cup Italian Dressing

Steps:

  • Instant Pot Directions:
  • Place water and Tri Colored Rotini in Instant Pot. Set to Manual (Pressure Cook) High for 3 mins with a 3 minute natural release
  • Rinse Pasta under cold water and place in the refrigerator for 30-45 mins
  • In a separate large bowl Combine cooked cooled pasta, Pepperoni, sliced Tomatoes, Olives, Mozzarella Pearls, and grated Parmesan Cheese. Toss to combine
  • Pour Italian Dressing over top just before serving, and toss so everything is coated.
  • Store in Refrigerator until ready to eat. Leftovers can be kept in a sealed container in the refrigerator.
  • Stove Top Directions:
  • Follow directions on Pasta package for cooking instructions
  • Rinse Pasta under cold water and place in the refrigerator for 30-45 mins
  • In a separate large bowl Combine cooked cooled pasta, Pepperoni, sliced Tomatoes, Olives, Mozzarella Pearls, and grated Parmesan Cheese. Toss to combine
  • Pour Italian Dressing over top just before serving, and toss so everything is coated.
  • Store in Refrigerator until ready to eat. Leftovers can be kept in a sealed container in the refrigerator.

Nutrition Facts : ServingSize 1 g, Calories 466 kcal, Carbohydrate 38 g, Protein 17 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 1204 mg, Fiber 2 g, Sugar 6 g

PEPPERONI-PASTA SALAD



Pepperoni-Pasta Salad image

When you add pepperoni to Suddenly Salad® mix, you add fun and variety.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

1 box Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
1/4 cup cold water
3 tablespoons vegetable oil
2 cups frozen broccoli florets, thawed, drained
1 package (3 1/4 oz) sliced pepperoni, cut in half (1 cup)
1 medium tomato, coarsely chopped (3/4 cup)
1 jar (2.5 oz) sliced mushrooms, drained

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • In large bowl, stir together Seasoning mix, oil and cold water; set aside.
  • Drain pasta; rinse with cool water. Shake to drain well. Stir pasta and remaining ingredients into seasoning mixture. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 410, Carbohydrate 42 g, Cholesterol 25 mg, Fat 3, Fiber 3 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 5 g, TransFat 0 g

AWESOME PASTA SALAD



Awesome Pasta Salad image

This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.

Provided by Irlandes

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 40m

Yield 16

Number Of Ingredients 9

1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
½ pound provolone cheese, cubed
½ pound salami, cubed
¼ pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
  • In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 25.9 g, Cholesterol 31.4 mg, Fat 17.7 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 913.2 mg, Sugar 2.6 g

PEPPERONI PIZZA PASTA SALAD



Pepperoni Pizza Pasta Salad image

A great cold pasta salad that can taste like your favorite pizza... depending on what toppings you like!

Provided by sandy

Categories     Salad     100+ Pasta Salad Recipes

Time 1h36m

Yield 8

Number Of Ingredients 15

12 ounces penne pasta
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 tomato, chopped
1 (4 ounce) can sliced mushrooms, drained
¼ cup sliced black olives
1 (3 ounce) package pepperoni slices, cut into quarters
½ cup mayonnaise
½ cup Italian-style salad dressing
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
  • Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
  • Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 36.1 g, Cholesterol 26.5 mg, Fat 24 g, Fiber 2.6 g, Protein 12.8 g, SaturatedFat 5.8 g, Sodium 851.6 mg, Sugar 4.3 g

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.

ROASTED GARLIC AND PEPPERONI PASTA SALAD



Roasted Garlic and Pepperoni Pasta Salad image

When you add pepperoni to Suddenly Salad®, you add fun and variety you can taste.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 32m

Yield 4

Number Of Ingredients 5

1 package Betty Crocker™ Suddenly Salad® roasted garlic Parmesan pasta salad mix
1/4 cup cold water
3 tablespoons vegetable oil
2 cups frozen broccoli, red peppers, onions and mushrooms, thawed and drained
1 package (3 1/4 ounces) sliced pepperoni, cut in half (1 cup)

Steps:

  • Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Stir together Seasoning mix, oil and cold water in large bowl; set aside.
  • Drain pasta; rinse with cool water. Shake to drain well. Stir pasta, vegetables and pepperoni into seasoning mixture. Just before serving, toss with Topping. Serve immediately, or refrigerate.

Nutrition Facts : Calories 395, Carbohydrate 40 g, Cholesterol 20 mg, Fat 3, Fiber 4 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1160 mg

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