This summer I’ve been craving cold pasta salads. And I’ve made a lot of different kinds. Making small changes here & there. I’ve made so many veggie pasta salads because I was trying to use a lot of those vegetables that were coming from our garden and what we were getting from friends. But after a while, nothing was really floating my boat, so to speak. I still wanted my pasta salad – but I needed something to get my tastebuds moving again. And then I saw this recipe over at Basilmomma. It looked incredibly easy to make (which I liked!) but it was a little something different. Something to change up the usual cold pasta salad routine. And I couldn’t believe I never thought of it before. It was incredibly tasty and there are a lot of possibilities with this one. You could certainly add more of your favorite veggies to it like green peppers and mushrooms. If you get your hands on some fresh mozzarella or if you like to make mozzarella yourself, I think it would taste amazing in this. Let me show you how quickly this whips up!
Pepperoni Pizza Pasta Salad
- 1 lb box of penne pasta
- 1 8 oz package whole pepperoni
- 1 8 oz package mozzarella cheese
- 1 16 oz bottle of your favorite Italian dressing
- 1 cup grape tomatoes
- 1/2 cup shredded Parmesan cheese optional
In a large stock pot of boiling water, cook your pasta until al dente (following the directions on the back or side of the box).
When finished cooking, drain and rinse pasta with cool water.
Let it drain well, then add to a large lidded bowl.
Chop up all your mozzarella and pepperoni into 1-inch cubes.
And slice the grape tomatoes in half (I usually cut them lengthwise).
Add those to your cooled pasta
Pour your bottle of Italian dressing on top (using as little or as much as you like).
Give it all a good stir.
Next, if you are using, add shredded Parmesan Cheese and give it another good stir.
Cover with plastic wrap or a fitted lid.
Then pop the bowl in the fridge to cool for at least 2 hours before serving.
If you want to "up" the Italian flavor, you can always add additional Italian spices to this: 1 tsp. each of Oregano, Basil, Red Pepper flakes, Fennel Seed, Garlic Powder and Salt & Pepper (to taste).