Pepperoni Pasta Salad
The ultimate summer dish, Pepperoni Pasta Salad is colorful, quick, and packed with flavor! With juicy tomatoes, savory pepperoni, and a zesty dressing, it’s a must-try for your next picnic or barbecue.
Equipment
- Whisk
- Blender
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Mixing Bowl
Ingredients
- 8 oz. Fiber Gourmet Light Spaghetti
- to taste Water plus 1 tsp. salt for cooking pasta
- 1 cup Sliced Cherry Tomatoes
- 6.5 oz. Sliced Olives
- 5 oz. Mini Pepperoni
- 1/3 cup Sliced Green Onions
- 1/2 cup Coarsely Grated Parmesan
- 1/2 cup Chopped Fresh Basil
- 1/3 cup Newman's Own Classic Oil and Vinegar Dressing
- 1/2 tsp. Italian Herb Seasoning
- 1/2 tsp. Garlic Powder
- to taste Salt and Fresh-Ground Black Pepper
Instructions
- Break spaghetti noodles in half or thirds to make it easier to mix the salad.
- Bring a pot of water to a boil, add salt, and cook the Fiber Gourmet Light Spaghetti at a low simmer for the 14 minutes it says on the package. Then test to see if the pasta is as done as you prefer.
- When the spaghetti is done, drain it well in a colander placed in the sink.
- While spaghetti cooks, slice cherry tomatoes crosswise to make 3-4 round slices from each cherry tomato.
- Drain the sliced olives, slice green onions, and finely chop the fresh basil.
- The package of mini-pepperoni we used was about one cup, so if you're using regular pepperoni, cut each pepperoni in half or quarters until you have about a cup.
- Grate or measure out the Parmesan Cheese.
- Whisk together Paul Newman's Classic Oil and Vinegar Dressing, Italian Herb Blend, and garlic powder to make the dressing. Then mix the chopped basil into the dressing.
- Transfer drained pasta to a large mixing bowl, and then mix the dressing into the drained pasta, making sure all the spaghetti is coated with dressing.
- Then gently mix in the sliced tomatoes, mini pepperoni, sliced olives, and green onions.
- Mix 6 tablespoons of the Parmesan cheese into the salad and season to taste with salt and fresh-ground black pepper.
- Sprinkle the rest of the Parmesan cheese over the top of salad.
- Pepperoni Pasta Salad can be served at room temperature or chilled, with more Parmesan to be added at the table if desired.
Notes
- Tip 1: This salad keeps well in the fridge for up to three days.
- Tip 2: Make sure to salt your pasta water for maximum flavor.
- Tip 3: Adjust the dressing to your preference for a lighter or heavier salad.
- Tip 4: Enhance with seasonal vegetables for a fresh twist.
- Tip 5: Serve it chilled for a refreshing summer meal.