Pepperoni Pasta Salad Recipe
Our Memorial Day plans were complicated by a big thunderstorm that moved in around 10am and stuck around for the rest of the day. By dinner time, we opted to visit one of our favorite BBQ places instead of taking our chances grilling. The rest of our dinner menu stayed put in the fridge as well and today we are having a do over. First up was making the pasta salad that needs to sit in the fridge for a bit before dinner, so I made it right after lunch today.
Pepperoni pasta salad is my 13-year-old sons hands down favorite 'salad'. It is always the dish he requests for The Last Picnic and he eats a giant bowl of it everyday until it is gone.
What you need:
1 box (1 lb) Rotini pasta
1 cup mini pepperoni
1 cup cubed cheese
1 cup diced grape tomatoes
1 cup diced cucumbers
1 cup diced red bell peppers
1/2 cup zesty Italian dressing
What to do:
Prepare the pasta according to (al dente) package instructions, rinse and let cool.
In a large bowl, combine remaining ingredients.
Add cooled pasta to the bowl and mix.
Refrigerate for at least 2 hours before eating.
We love this salad just the way it is (although I like it with black olive slices, but my kids do not). But, you can also dress this up for a more grown up meal. This is sort of the weekend barbecue version. Start with tri-colored rotini, use good quality pepperoni, provolone cheese, add the black olives and use your favorite homemade Italian dressing recipe. You can also add sliced red onions and leave out the cucumbers for a more authentic Italian feel. And my mother-in-law makes it with green bell peppers instead of red, but that is another change made to appease the children. I have had it a dozen different ways and love them all.