Easiest Way to Prepare Tasty Pepperoni pizza pasta salad

Pepperoni pizza pasta salad. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta. Pour over pasta mixture and toss to coat evenly.

Taste and adjust seasoning, if necessary. Pasta, pepperoni, mozzarella and Italian dressing. PEPPERONI PIZZA PASTA SALAD This summer I've been craving cold pasta salads but I haven't wanted the same ole salads. You can have Pepperoni pizza pasta salad using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pepperoni pizza pasta salad

1. Prepare 16 oz of colored rotini (I used 12oz).
2. It's 3/4 cup of olive oil.
3. Prepare 3/4 cup of Parmesan cheese grated.
4. Prepare 1/2 cup of red wine vinegar.
5. It's 2 tsp of oregano.
6. Prepare 1 tsp of garlic powder.
7. It's 1 tsp of salt.
8. It's 1/4 tsp of pepper.
9. You need 8 oz of mozzarella cheese cubed.
10. Prepare 8 oz of sharp cheddar cheese cubed.
11. It's of cherry tomatoes halved.
12. Prepare of Sliced black olives (optional).
13. You need of pepperoni sliced ( I cut mine in half, can also use mini pepperoni.

In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours.

Pepperoni pizza pasta salad step by step

1. If you don’t have red wine vinegar, you can use Italian salad dressing instead and leave out the Olive oil. I make this both ways and they are both good. I use about Half a bottle of Italian dress, use as much or little as you like..
2. Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool..
3. Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper..
4. Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving..
5. Notes- I don’t use cubed cheese, I used shredded, it’s what I have on hand most of the time..

Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat.