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Italian Pasta Salad with Pepperoni

 Italian Pasta Salad with Pepperoni
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
12-16 ServingsPrep: 15 min. + chilling Cook: 15 min. + cooling

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) Italian salad dressing
  • 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
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

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Italian Pasta Salad with Pepperoni (continued)

Wine (continued)
Blanc
or Pinot Grigio.