Italian Pasta Salad with Pepperoni Recipe

4.5 4 3
Italian Pasta Salad with Pepperoni Recipe
Italian Pasta Salad with Pepperoni Recipe photo by Taste of Home
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Italian Pasta Salad with Pepperoni Recipe

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4.5 4 3
Publisher Photo
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
Recommended: Pizza-Flavored Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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
Originally published as Pizza Salad in Country Woman July/August 1995, p11

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  • 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
  1. 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

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Reviews forItalian Pasta Salad with Pepperoni

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Janehshaw User ID: 8721325 242753
Reviewed Jan. 28, 2016

"It is delicious !! My family and friends request I make it often"

MY REVIEW
shirleyjeanwalker User ID: 7282221 13513
Reviewed Aug. 8, 2013

"MOST CERTAINLY"

MY REVIEW
vewebber58 User ID: 998755 15126
Reviewed May. 8, 2011

"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."

MY REVIEW
Halfways User ID: 1025770 17733
Reviewed Sep. 6, 2010

"Made this for a reunion and got rave reviews..everyone loved it..was asked for the recipe as well.Thanks Evelyn for submitting a winning recipe."

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