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Italian Pasta Salad with Pepperoni Recipe

Italian Pasta Salad with Pepperoni Recipe photo by Taste of Home

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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

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Italian Pasta Salad with Pepperoni Recipe

Prep: 15 min. + chilling Cook: 15 min. + cooling

Yield: 12-16 Servings

15 15 30

Ingredients

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) Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions

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. Yield: 12-16 servings

Originally published as Pizza Salad in Country Woman July/August 1995, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Italian Pasta Salad with Pepperoni

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Reviewed on May. 08, 2011 by vewebber58

A good salad......I added more cheese, and since the dressing I used was pretty tart, I added a couple teaspoons of sugar. I think it tastes best when it's allowed to sit in the refrigerator for 24 hours.