Time 15m Yield 7 servings. Number Of Ingredients 13 Steps:
Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. , Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Time 30m Number Of Ingredients 14 Steps:
Cook pasta in heavily salted water according to package directions. Drain and cool. Toss all of the salad ingredients except for the Parmesan cheese in a large bowl. Prepare dressing by whisking all of the dressing ingredients in a bowl. Add the dressing to the pasta and toss to coat. Chill for 1-2 hours in the fridge. Stir well and top with grated Parmesan cheese right before serving.
Time 25m Yield 8 servings as a side Number Of Ingredients 14 Steps:
Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!
Time 2h15m Number Of Ingredients 7 Steps:
Mix together all ingredients and chill in the fridge for at least 2 hours before serving. We like to put it in a tupperware container with a tight lid and flip it upside down, then right side up a few times while it is chilling to distribute the dressing into the pasta better.
Time 1h36m Yield 8 Number Of Ingredients 15 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. Transfer to large serving bowl. Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta. Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.
Time 1h50m Yield 10 servings, 1 cup each Number Of Ingredients 7 Steps:
Combine ingredients. Refrigerate 1 hour.
Time 15m Yield 12-14 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. , Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.
Time 22m Yield 2-3 serving(s) Number Of Ingredients 10 Steps:
Cook macaroni al dente, cool under water and drain. Mix remaining ingredients using the parmesan and dressing, marinated artichokes last to get the right consistency. I like it a little dry but it is your dish now, ya ?
Time 48m Yield 8 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes. Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl. Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.
Time 1h20m Yield 4 Number Of Ingredients 7 Steps:
Cook, drain and rinse pasta as directed on box. Meanwhile, in large bowl, mix water, oil and contents of seasoning packet. Add pasta, pepperoni, ripe olives, cheese and tomatoes. Mix until well combined. Refrigerate at least 1 hour before serving. Top with basil leaves just before serving.
More about “pizza pasta salad recipes”
Time 25m Number Of Ingredients 8 Steps:
Cook the pasta following pack instructions. Drain, rinse under cold water to cool, then drain well. Toss with the oil and sundried tomato pesto, season to taste. Place in a jar or plastic box and scatter over the remaining ingredients in layers, ending with the basil.
