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Pepperoni-Artichoke Pasta Salad Recipe
Pepperoni-Artichoke Pasta Salad Recipe photo by Taste of Home

Pepperoni-Artichoke Pasta Salad Recipe

Publisher Photo
Everyone loves a good pasta salad, and this one will make ’em feel like you fussed. Convenient store-bought dressing, artichoke hearts, olives, pepperoni and mozzarella cubes give it extra flavor and flair. —Clara Coulson Minney, Washington Court House, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup uncooked bow tie pasta
  • 1 cup cubed part-skim mozzarella cheese
  • 3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 ounces sliced pepperoni
  • 1 small red onion, halved and sliced
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped green pepper
  • 1/2 cup Italian salad dressing

Nutritional Facts

3/4 cup equals 270 calories, 18 g fat (6 g saturated fat), 22 mg cholesterol, 840 mg sodium, 15 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mozzarella cheese, artichokes, olives, pepperoni, onion, Parmesan cheese and green pepper.
  2. Drain pasta and rinse in cold water. Add to salad. Drizzle with salad dressing and toss to coat. Chill until serving. Yield: 6 servings.
Originally published as Pepperoni-Artichoke Pasta Salad in Simple & Delicious February/March 2012, p62

Nutritional Facts

3/4 cup equals 270 calories, 18 g fat (6 g saturated fat), 22 mg cholesterol, 840 mg sodium, 15 g carbohydrate, 1 g fiber, 11 g protein.

Reviews for Pepperoni-Artichoke Pasta Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 1, 2013

When your man raves about a salad to others, you know it is fantastic and it was!

MY REVIEW
Reviewed Jul. 18, 2013

Made this for my husband and I, but with some changes. Used artichokes in olive oil, no pepperoni, used red, yellow & green peppers, did not chop artichokes---left in "chunks", used olive oil & balsamic vinegar.

MY REVIEW
Reviewed Jul. 2, 2013

I love making this for lunches. I make one batch and can stretch it out all week. Try making it with pepper jack cheese instead of mozzarella for a little kick!

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