Pepperoni Italian Salad Recipes

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PEPPERONI PASTA SALAD

Bottled Italian dressing and pepperoni add zip to this colorful combination shared by Shannon Lommen. Serve it right away or assemble it ahead of time. "The longer this salad chills the better," says the Kaysville, Utah cook.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7



Pepperoni Pasta Salad image

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, cucumber, tomato, onions and pepperoni. Add salad dressing and toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

2 cups uncooked tricolor spiral pasta
1 cup cubed cheddar cheese
1 cup coarsely chopped cucumber
1 small tomato, chopped
2 green onions, chopped
28 pepperoni slices
1/2 cup zesty Italian salad dressing

QUICK ITALIAN SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 18



Quick Italian Salad image

Steps:

  • For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
  • For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan

ITALIAN PASTA SALAD WITH PEPPERONI

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-16 servings

Number Of Ingredients 15



Italian Pasta Salad with Pepperoni image

Steps:

  • 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.

Nutrition Facts :

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 shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

ITALIAN SALAD

Making up different salad dressings is a hobby of mine. The dressing and the extra ingredients makes this so delicious.-Regina Bianchi, Bessemer, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 14



Italian Salad image

Steps:

  • In a bowl, whisk the first seven ingredients; set aside. In a large bowl, combine the lettuce, onions, celery, mozzarella cheese, olives and tomato. Just before serving, add the dressing and toss. Sprinkle with Parmesan cheese.

Nutrition Facts :

1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 small head lettuce, torn
1/2 cup sliced green onions
1/2 cup chopped celery
1/2 cup shredded part-skim mozzarella cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, cut into wedges
2 tablespoons shredded Parmesan cheese

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