Best 10 Pepperoni Artichoke Pasta Salad Recipes

PEPPERONI PASTA SALAD

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.

ARTICHOKE-PEPPER PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Meanwhile, in large bowl, mix bell peppers, mushrooms, artichoke hearts (with liquid), cheese and pepper. Add pasta; toss. Sprinkle with nuts and basil.

PEPPERONI-ARTICHOKE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mozzarella cheese, artichokes, olives, pepperoni, onion, Parmesan cheese and green pepper., Drain pasta and rinse in cold water. Add to salad. Drizzle with salad dressing and toss to coat. Chill until serving.

PEPPERONI-ARTICHOKE PASTA SALAD RECIPE RECIPE - (4.7/5)

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the mozzarella cheese, artichokes, olives, pepperoni, onion, Parmesan cheese and green pepper. Drain pasta and rinse in cold water. Add to salad. Drizzle with salad dressing and toss to coat. Chill until serving. Yield: 6 servings.

ARTICHOKE PASTA SALAD

Steps:

• In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
• In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
• Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

PASTA SALAD WITH PEPPERONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add 1 or 2 Tbs. vegetable oil to water, to keep pasta from sticking. Cook penne or rotini until cooked, but still firm, about 9 minutes. Rinse pasta under cool water to stop cooking, and drain.
• Combine bottled dressing with chopped parsley, chopped basil, dried Italian seasonings, and crushed red pepper.
• Pour dressing over cooked pasta and toss. Add pepperoni, sun-dried tomatoes, artichoke hearts, ripe olives. Toss gently. Add cheese and toss again. Add salt and freshly ground pepper to taste.
• Cover and refrigerate until about 30 minutes before ready to serve.

QUICK ARTICHOKE PASTA SALAD

Steps:

• Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
• In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

SUMMER PASTA SALAD II

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
• When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges

GREEK PASTA SALAD

Steps:

• Prepare and cook pasta as directed on package.
• Add all ingredients together in a large bowl.
• Toss until all ingredients are well coated.
• Cover and refrigerate at least 2 hours.

ARTICHOKE PASTA SALAD

Steps:

• In a medium pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
• Meanwhile, chop garlic. Sprinkle with 1/4 teaspoon salt and drag the blade of a large knife at an angle across mixture until a paste forms. Add garlic paste to a small bowl, along with mayonnaise, mustard, lemon zest and juice, and artichoke marinade; whisk to combine and season with salt and pepper.
• Return pasta to pot, add artichokes and dressing, and toss, adding enough pasta water to create a light sauce that coats pasta; stir in Parmesan and season with salt and pepper. Refrigerate until chilled, 1 hour (or overnight); toss with escarole to serve.