Carb-Up Greek Pepperoni Pasta Salad Recipe. In a small bowl, whisk the dressing ingredients. Drain pasta and rinse in cold water. Ingredients 1 (16 ounce) box rotini pasta 1 (5 ounce) package mini pepperoni 2 cups cherry tomatoes, quartered Meanwhile, in a large bowl, combine the mozzarella cheese, artichokes, olives, pepperoni, onion, Parmesan cheese and green pepper. Cover, and chill 2 hours or overnight. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Add cheese. Add the cooled pasta and toss gently to combine. These Disney Christmas Starbucks Tumblers Are Pure Holiday Magic, Do Not Sell My Personal Information CA Residents. Toss to coat the pasta, vegetables and olives. Meanwhile, combine cheeses, pepperoni, tomatoes, bell pepper, olives, onion, pepperoncini, and salad dressing in a large bowl. Taste of Home is America's #1 cooking magazine. I have made this pasta salad many times and have learned just one thing: Please dont overcook the pasta! Greek Pasta Salad. Add all the ingredients to a jar, cover with a lid, and shake vigorously until all ingredients are combined. Whisk together olive oil, vinegar, garlic, parsley, basil, oregano, salt, and pepper. Finally, the pepperoni. Meanwhile, in a large bowl, whisk together olive oil, vinegar, garlic salt, basil, oregano, black pepper, and sugar. Add all of the Sun-Dried Tomato Feta Pesto ingredients to a food processor and process until finely chopped. Directions Cook pasta according to package directions. 6 ounce can of black olives; drained and sliced. Add cooled pasta and stir to combine flavors well. This greek pasta salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers . Pour dressing over pasta salad and mix well. As it cools in the colander, gently stir every couple of minutes to prevent sticking. DIRECTIONS. To make the salad, first, cook the pasta al dente according to the package instructions. Next, combine the cooked, drained, and rinsed pasta with the cucumber, tomatoes, black olives, onions, cheese, and pepperoni. When pasta is cool drain well and add to bowl with pepperoni and vegetables. Dressing Ingredients: 2 tablespoons lemon juice, freshly squeezed; 1 tablespoon lemon zest; 3 tablespoons extra virgin olive oil; 2 cloves garlic, divided; 1 teaspoon dried oregano; teaspoon fine sea salt and freshly ground black pepper; Using zesty Italian salad dressing is an easy way to add a lot of flavor to this pasta salad with pepperoni. Add the dressing and toss. Likewise, you can replace the seeded cucumbers in any of our recipes with English. Usually salads call for white wines, the crisper and fruitier the better, but the pepperoni here points toward a red. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and pepperoni. Seed your cucumber with a spoon before chopping to keep them crunchy in the salad for days. Cover and store overnight in the refrigerator. Salt the water. Your daily values may be higher or lower depending on your calorie needs. Bring a large pot of salted water to a boil. While the pasta water comes to a boil and the pasta is cooking, rinse the tomatoes, peel and slice the cucumber, drain the olives and chop the peppers. Enjoy! Drain. Toss until evenly coated. 3/4 cup sliced pepperoni, cut into strips Instructions Cook pasta according to package directions. Make this tasty dish ahead of time so the flavors greek pasta salad recipe with pepperoni. In a large glass or stainless-steel bowl, whisk the. Toss the cucumbers, tomatoes, pepperoni, and feta cheese into the pasta salad and mix well. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Stir occasionally to help the pasta cool. Store for up to 4 days in the refrigerator. Refrigerate for 1 hour before serving. 3/4 cup. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Ingredients. Easy Pepperoni Pasta Salad is a cold pasta salad recipe filled with pepperoni, cheese, vegetables and homemade Italian dressing. Chill until serving. Whisk all dressing ingredients in a medium sized bowl and set aside. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well. Drain and rinse under cold water until pasta is cool. Drain into a colander, rinse with cool water and allow pasta to cool completely before combining with remaining ingredients. Slice grape tomatoes, pepperoni, and fresh mozzarella. In a large pot of boiling water, cook pasta until al dente. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook pasta according to package directions; drain and rinse in cold water. I love a salad loaded with fresh vegetables and a variety of color. Keeping your pepperoni stacked (it's easier to cut this way), cut into many smaller pieces and then separate all the pieces. Italy's Bardolino or Valpolicella will work well. Add more vinaigrette to taste. Mix. 3/4 cup crumbled feta cheese. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This field is for validation purposes and should be left unchanged. Directions. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Add the oil slowly, whisking. Set aside in a large bowl to cool, then cut into bite-sized pieces. Sufficiently salted water makes for good pasta. Toss the pasta salad with the rest of the dressing until evenly coated. Bring 1 gallon of water and 2 tablespoons of salt to boil. Quarter cherry tomatoes, pepperoni slices and slice olives in half. I Made It 3 ounces Sliced pepperoni (cut into quarters) 2 to 4 ounces Crumbled feta cheese Instructions Cook the pasta according to package direction until just done (about 10 minutes). Uptown foodie meets real life at Lets Dish, where I share all my favorite recipes. Cover, and chill 2 hours or overnight. Chop cucumber, pepper and onion, add to pasta. 1 pound of rotini pasta; cooked, drained & cooled. Add the lettuce, cucumber, tomatoes, onion, bell pepper, olives, cheese, and pepperoni and toss to coat. Making meal time easy, but doing it in style! Pour over pasta mixture; toss to coat. Add pasta; boil using package times, until just tender. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, olives, diced red onions, 1 cups of feta cheese and pepperoni. Video Notes Place the tomatoes, cucumber, olives and peppers into a large bowl. Stir in penne and return to a boil. Add 1 or 2 Tbs. For best pasta results: Now that we have the pasta out of the way. 1/4 pound thin-sliced pepperoni, slices cut in half, 1 large head romaine lettuce, cut into bite-size pieces (about 1 1/2 quarts), 1 English cucumber, halved lengthwise and cut into thin slices, 1 green bell pepper, cut into 1/2-inch pieces, 8 ounces feta, crumbled (about 1 1/2 cups). Mix ingredients for dressing in a jar or bowl and set aside. Lettuce, Romaine, tomato, cucumber, onion, kalamata olives, feta cheese Combine the prepared pasta and diced vegetables into a large bowl. Place in a large salad bowl. Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Toss to combine. Add cucumbers, tomatoes, bell peppers, red onions and olives. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. In a blender, combine the dressing ingredients; cover and process until smooth. It's perfect for serving at parties and potlucks. You can substitute two regular cucumbers for the one English cucumber here, but they should be peeled, halved lengthwise, seeded, and sliced. Spices: garlic salt, basil, oregano, pepper, Produce: cherry tomatoes, red bell pepper, green onions, 3/4 cup sliced pepperoni, cut into strips. Reserve cup of dressing and place in the refrigerator. Ingredients 4 cups cooked mini penne pasta 5 ounces grape or cherry tomatoes 1 red bell pepper, chopped 5 ounces mini pepperoni 1 (6.5 ounce) can sliced olives 1 cup feta cheese, crumbled Place in a large serving bowl; add the tomato, peppers, feta cheese and olives. Cover and refrigerate until serving. Add dressing and toss. Rinse the pasta with cool water to stop the cooking. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Drain and set aside to cool slightly. However it started, pepperoni in pasta salad has become a tradition at my house, so I am passing it on. Dont leave the done pasta sitting in hot water. 1/2 cup Italian salad dressing. Test-Kitchen TipUsing an English, or hothouse, cucumberthe long and skinny kind sold in shrink-wrapeliminates the need for peeling and seeding. Throw the pasta, all the veggies, the crab, and the feta cheese together in a large bowl. Tortellini salad is a filling salad made with a combination of vegetables, cooked tortellini pasta, cheese, pepperoni, and a light salad dressing. You may have experienced pasta that has been in boiling water for too long. Cook pasta according to package directions; drain and rinse in cold water. Simply whisk together a Greek salad dressing, then prep the veggies as instructed. You may not use all the dressing.add about half, taste and adjust. Cover and refrigerate for at least 3 hours. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Top the pasta salad with quartered pepperoni slices and crumbled feta. Nutrition Add all of the pasta salad ingredients to a large bowl and toss to combine. Cook penne or rotini until cooked, but still firm, about 9 minutes. Separate and reserve cup of dressing in the refrigerator. Cover and refrigerate until serving. Shannon Lommen, Kaysville, Utah, Pepperoni Pasta Salad Recipe photo by Taste of Home. 1/2 cup banana pepper rings, chopped. Add Sun-Dried Tomato Feta Pesto to pasta and toss until evenly coated. 3/4 cup: 287 calories, 15g fat (6g saturated fat), 31mg cholesterol, 495mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 11g protein. Pour over salad; toss to coat. After cooking the pasta, drain it and rinse it under cold water. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add salad dressing and toss to coat. Add feta cheese and toss again. Set to Manual (Pressure Cook) High for 3 mins with a 3 minute natural release. Cover, and chill several hours or overnight. Stir again in the morning and also again before serving. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Refrigerate for several to ensure the salad is cooled throughout. Drain and rinse with cold water. 1 orange bell pepper diced 1/2 cup red onion diced 6 oz crumbled feta cheese Optional: 1/2 cup pitted olives Instructions Cook pasta according to package instructions. In a small bowl, mix kalamata olives, garlic, oregano, lemon juice, salt, black pepper, red wine vinegar and extra-virgin olive oil. Directions Bring a large pot of salted water to a boil. Test the pasta for doneness just before the cooking time according to the package directions. This salad can be used a main dish or for a side dish. Pour over pasta mixture and toss to coat evenly. Make dressing. Foodie Pro & The Genesis Framework. cup sliced pepperoni sausage, cut into strips Directions In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. In a large glass or stainless-steel bowl, whisk the lemon juice, oregano, salt, and black pepper. Use all the veggies, topped with pepperoni and feta cheese into the pasta dressing place. 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