Pepperoni Pasta Salad
Served chilled, this Pepperoni Pasta Salad recipe is so simple to make! Tri-color rotini is cooked to al dente and then mixed with sliced pepperoni, shredded cheddar cheese, crumbled feta and Italian dressing. So versatile and delicious, it's the perfect BBQ and potluck side!
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Ingredients
- 1 (12 oz.) box tri-color pasta rotini recommended
- 3 oz turkey pepperoni can substitute original if preferred
- 1 cup shredded cheddar
- 1 cup crumbled feta Président recommended
- 1 cup Ken's Steak House Lite Northern Italian Dressing & Marinade divided
Instructions
- Cook the pasta according to package instructions for al dente, usually 7-9 minutes. Drain in colander and set aside until cooled off.
- Once completely cooled and drained, place pasta in large mixing bowl.
- Slice turkey pepperoni into 3 or 4 strips each. Add to bowl; mix.
- Add shredded cheddar to the bowl. Mix well.
- Add crumbled feta to the bowl. Mix well.
- Add ¾ cup of the dressing to the bowl. Mix well. Save the other ¼ cup to stir in just before serving.
Serve immediately or chill for additional flavor.
- Although the salad can be enjoyed immediately, it is recommended to cover and refrigerate it for 1-2 hours before serving. This allows the noodles to absorb the flavors of the dressing for a more pleasing and palatable experience.
Leftovers and storage:
- Store in an airtight conatiner and refrigerate. Enjoy within 3-5 days.
Notes
You can use any noodle in this recipe. but I have found that rotini pasta works best because all the ingredients stick very well to it!
While not required, I urge you to use tri-color pasta--it just looks so pretty!
This cold pasta salad is open to so much customization! You may choose to include black olives, cherry tomatoes, celery, red onion, cucumber and more! Feel free to add your personal touch!
Tried this recipe?Let us know how it was!