In A Snap Pepperoni Salad Recipes

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PEPPERONI PASTA SALAD



Pepperoni Pasta Salad image

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

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

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 :

PEPPERONI ITALIAN CHOPPED SALAD



Pepperoni Italian Chopped Salad image

Provided by Ali

Time 20m

Number Of Ingredients 13

24-30 pepperonis, quartered
1 (10-ounce) package romaine hearts, roughly chopped
2 Roma tomatoes, diced
1 green bell pepper, cored and diced
½ small red onion, diced
½ cup sliced black olives
½ cup freshly-grated Parmesan cheese
1/3 cup olive oil
3 tablespoons red wine vinegar
2 small garlic cloves, pressed or minced (or 1 teaspoon garlic powder)
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper

Steps:

  • Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
  • Combine the pepperoni, romaine, tomatoes, bell pepper, red onion, olives, and dressing in a mixing bowl and toss until evenly combined.
  • Serve immediately and enjoy!

ITALIAN PASTA SALAD I



Italian Pasta Salad I image

This is an excellent and refreshing pasta salad with a little zing to it. It will also store for up to a week in the refrigerator.

Provided by Jeanette

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package rotini pasta
1 cup Italian-style salad dressing
1 cup creamy Caesar salad dressing
1 cup grated Parmesan cheese
1 red bell pepper, diced
1 green bell pepper, chopped
1 red onion, diced

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 32.6 g, Cholesterol 5.9 mg, Fat 14.6 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 3.2 g, Sodium 728.2 mg, Sugar 4.6 g

PASTA SALAD WITH PEPPERONI



Pasta Salad with Pepperoni image

Awesome Summer Pasta Salad, perfect for Pot Lucks, BBQ, and Family Gatherings. Cold Pepperoni Pasta Salad is perfect using Tri Color Pasta in a delicious Italian Dressing. Family and friends will love how easy Pepperoni Pasta Salad is to make using your Instant Pot pressure cooker or stove top.

Provided by Devour Dinner

Categories     Side Dish

Time 43m

Number Of Ingredients 8

12 oz Tri Colored Rotini Pasta
4 Cups Water
8 oz Mini Pepperoni
4 oz Sliced Olives
1 Cup Cherry Tomatoes ~ Sliced in half
1 Cup Mozzarella Pearls
1/2 Cup Parmesan Cheese
1 1/4 Cup Italian Dressing

Steps:

  • Instant Pot Directions:
  • Place water and Tri Colored Rotini in Instant Pot. Set to Manual (Pressure Cook) High for 3 mins with a 3 minute natural release
  • Rinse Pasta under cold water and place in the refrigerator for 30-45 mins
  • In a separate large bowl Combine cooked cooled pasta, Pepperoni, sliced Tomatoes, Olives, Mozzarella Pearls, and grated Parmesan Cheese. Toss to combine
  • Pour Italian Dressing over top just before serving, and toss so everything is coated.
  • Store in Refrigerator until ready to eat. Leftovers can be kept in a sealed container in the refrigerator.
  • Stove Top Directions:
  • Follow directions on Pasta package for cooking instructions
  • Rinse Pasta under cold water and place in the refrigerator for 30-45 mins
  • In a separate large bowl Combine cooked cooled pasta, Pepperoni, sliced Tomatoes, Olives, Mozzarella Pearls, and grated Parmesan Cheese. Toss to combine
  • Pour Italian Dressing over top just before serving, and toss so everything is coated.
  • Store in Refrigerator until ready to eat. Leftovers can be kept in a sealed container in the refrigerator.

Nutrition Facts : ServingSize 1 g, Calories 466 kcal, Carbohydrate 38 g, Protein 17 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 1204 mg, Fiber 2 g, Sugar 6 g

BRIE CHEESE, GRAPE AND PEPPERONI PUFF APPY



Brie Cheese, Grape and Pepperoni Puff Appy image

Found in THE BEST OF COOKING by Arne Kruger & Annette Wolter, this recipe is a great appy to fix for a crowd. Even using puff pastry (which I find challenging), these are a snap to fix, can be prepared ahead, can be served warm or at room temp *AND* they are pretty to look at + yummy to eat! *Enjoy* (Edited to Add: Pls see Prep Notes added after these were made & after 1st review)

Provided by twissis

Categories     Cheese

Time 45m

Yield 36-40 Bite-sized puffs, 9-10 serving(s)

Number Of Ingredients 9

1 lb frozen puff pastry
2 eggs
2 tablespoons water
1/2 teaspoon paprika
1/4 teaspoon black pepper
8 ounces brie cheese (trimmed of rind & cut into sml cubes)
18 -20 seedless grapes (halved lengthwise & may use green, red or a mix of grapes)
36 -40 pepperoni slices (smallest size & thinly sliced)
36 -40 wooden toothpicks (soaked in water for 30 min)

Steps:

  • Preheat oven to 400°F (180°C).
  • Defrost puff pastry. Roll out on a floured surface to a 1/8-in thick rectangle & cut into 2-in squares.
  • Whisk eggs w/water, paprika + pepper & use a pastry brush to brush the surface of the squares.
  • Place 1 slice of pepperoni, a sml cube of cheese & 1/2 grape in the center of ea pastry square. Bring the corners inward to form envelopes & secure each w/1 of the soaked wooden toothpicks.
  • Brush the surface of the envelopes w/the rest of the egg mixture, place on a greased baking tray & bake for 15 min or till lightly browned.
  • Allow to cool slightly, remove toothpicks & serve warm or allow to cool to room temp & serve.
  • NOTE #1 - There was some leakage of cheese w/my trial batch, but it mostly disappeared in the 2nd batch by inserting the toothpick till it "grabs" the grape, not all the way thru the puffs. The toothpicks work great here to allow for consistently shaped puffs & easy handling! :-).
  • NOTE #2 (Added after 1st review) I made 1 chg to the orig recipe & now believe it was an error on my part as it left out a main source of flavor. I have corrected for that by adding back the pepperoni slices now in the ingredients & prep.

Nutrition Facts : Calories 385.6, Fat 27.3, SaturatedFat 9.6, Cholesterol 72.2, Sodium 299.9, Carbohydrate 24.8, Fiber 0.9, Sugar 2.1, Protein 10.4

PEPPERONI CAESAR SALAD



Pepperoni Caesar Salad image

"Here's my recipe to make the best-tasting Caesar salad ever," relates Dorothy Smith of El Dorado, Arkansas. Pepperoni slices add a spicy spin to the classic combination of crisp romaine and crunchy croutons in a garlic dressing.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons mayonnaise
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper
8 cups torn romaine
4 ounces halved sliced pepperoni (about 1 cup)
1-1/2 cups Caesar salad croutons
1/4 cup shredded Parmesan cheese

Steps:

  • In a small bowl, whisk the oil, vinegar, mayonnaise, garlic, mustard, Worcestershire sauce and pepper; set aside. , In a large salad bowl, combine romaine and pepperoni. Drizzle with dressing; toss to coat. Sprinkle with croutons and Parmesan. Serve immediately.

Nutrition Facts :

PASTA SALAD WITH PEPPERONI



Pasta Salad with Pepperoni image

This delicious pasta salad with pepperoni can be served year-round.

Provided by COOKINCOWGIRLS

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

1 (16 ounce) box penne pasta
1 (12 ounce) package shredded mozzarella cheese, divided
⅔ cup mayonnaise
½ cup pepperoni slices, cut into quarters
¼ cup Manzanilla olives, sliced
2 green onions, or more to taste, thinly sliced
1 tablespoon chopped fresh parsley
1 tablespoon vinegar
1 teaspoon mustard powder
1 teaspoon Italian seasoning
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon paprika, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and run under cold water to stop cooking process. Drain again.
  • Mix together 2/3 of the mozzarella cheese, mayonnaise, pepperoni, olives, green onions, parsley, vinegar, mustard powder, Italian seasoning, pepper, and salt in a large bowl. Add pasta and toss until coated. Sprinkle remaining mozzarella and paprika on top. Refrigerate 1 1/2 hours before serving.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 43.3 g, Cholesterol 49.1 mg, Fat 29.6 g, Fiber 2.3 g, Protein 21.5 g, SaturatedFat 8.9 g, Sodium 856.2 mg, Sugar 2.7 g

NOODLE PEPPERONI PIZZA



Noodle Pepperoni Pizza image

"My family would eat wedges of this great-tasting skillet dinner without any complaint several nights a week," reports Gayle Lizotte of Merrimack, New Hampshire. "I love it because it's inexpensive and can be made in a snap."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 5

4 packages (3 ounces each) ramen noodles
1 tablespoon olive oil
1 cup spaghetti or pizza sauce
1 cup shredded mozzarella cheese
1 package (3 ounces) sliced pepperoni, cut into strips

Steps:

  • Discard seasoning packets from noodles or save for another use. Cook noodles according to package directions; drain. Heat oil in a 10-in. ovenproof skillet. Press noodles into skillet, evenly covering the bottom of pan. Cook until bottom of crust is lightly browned, about 5 minutes. Pour spaghetti sauce over the crust. Sprinkle with cheese and pepperoni. Broil 4 to 6 in. from the heat for 3-4 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 237 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 588mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

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