Pepperoni 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.

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 POTATO SALAD

Steps:

• Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir.
• Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley.

PEPPERONI ITALIAN CHOPPED SALAD

Steps:

• Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
• Combine the pepperoni, romaine, tomatoes, bell pepper, red onion, olives, and dressing in a mixing bowl and toss until evenly combined.
• Serve immediately and enjoy!

PEPPERONI SALAD

Steps:

• Add about 2 inches of oil to a large pot.
• Heat the oil over medium-low heat until the oil reaches 350°F-375°F on a candy thermometer or deep-fry thermometer.
• Working in batches (so they don't stick together) add pepperoni slices to the hot oil. Cook for about 2½ minutes, or until crispy.
• Using a spider strainer or metal slotted spoon, remove the fried pepperoni and place on a plate lined with paper towel.
• Repeat with the remaining pepperoni, making sure the oil is hot enough for each batch. (The oil temperature may go down after cooking each batch of pepperoni.)
• Set fried pepperoni aside until ready to assemble salad. (They will stay crispy for 1-2 days when stored in an airtight container.)
• To a large mixing bowl, add spring mix.
• To the spring mix, add cherry tomatoes, mozzarella cheese, banana pepper rings, red onions, and fried pepperoni slices.
• Serve topped with juice from the jar of banana peppers or Italian dressing. (Start with less dressing you think you would need; you can always add more.) *See notes.

PEPPERONI PIZZA PASTA SALAD

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.

PEPPERONI PIZZA SALAD

Steps:

• In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. , Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.

PEPPERONI-PASTA SALAD

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.

ROASTED PEPPER AND PEPPERONI TOSSED SALAD

Steps:

• Cut bell pepper in half; remove seeds. Place halves, skin sides up, on foil-lined broiler pan. Broil 3 to 4 inches from heat about 5 minutes or until skin blackens. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper.
• Meanwhile, line microwavable plate with microwavable paper towels. Spread diced pepperoni on plate; cover loosely with microwavable paper towel. Microwave on High 2 minutes to remove excess fat.
• Cut roasted pepper into thin bite-size pieces.
• In small bowl, beat oil, vinegar and garlic salt with wire whisk until well blended. In large bowl, toss lettuce, roasted pepper, pepperoni, tomatoes and chickpeas with oil-and-vinegar dressing.

ITALIAN PEPPERONI SALAD

Steps:

• Whisk together all dressing ingredients. Set aside.
• Layer all salad ingredients into large bowl.
• Drizzle with dressing and toss!

POTATO SALAD WITH PEPPERONI, SHALLOTS AND VINEGAR

Steps:

• Bring a large pot of water to boil over high heat. Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.
• Meanwhile, heat oil in a large pan over medium heat until shimmering. Add sage and oregano and fry until fragrant, about 30 seconds. Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes. Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
• When the potatoes are done, drain them, discard garlic, thyme and peppercorns, and lightly crush potatoes with the back of a fork. Keep warm in a bowl, covered with a kitchen towel.
• Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour mixture over warm potatoes, toss and add salt and pepper as needed. Serve warm.