Pepperoni and Salami Pasta Salad

    Recipe Picture:Pepperoni and Salami Pasta Salad
    2

    Pepperoni and Salami Pasta Salad

    (15)
    45min


    13 people made this

    Two kinds of meat and two kinds of cheese make this pasta salad very flavourful and robust. A great side dish for barbecues.

    Ingredients
    Serves: 12 

    • 500g spiral pasta
    • 1 cup (250ml) Italian salad dressing
    • 250g hard salami, cubed
    • 250g provolone cheese, cubed
    • 2 small red onions, diced
    • 1 cup diced green capsicum
    • 1 cup diced red capsicum
    • 1/4 cup grated Parmesan cheese
    • 100g pepperoni, chopped

    Directions
    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain.
    2. Combine the pasta and the Italian dressing in a large bowl. Add the salami, provolone, red onions, capsicums, Parmesan and pepperoni; stir until well combined. Cover and chill 2 hours or overnight.
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    Reviews and Ratings
    Global Ratings:
    (15)

    Reviews in English (11)

    by
    14

    I always make my pasta salad this way (minus the red bell pepper). Ususally, I also add black olives and garbanzo beans. Sometimes I'll make the packet of italian dressing and add a little Salad Supreme for something different. Either way, this a really wonderfully tasty and filling pasta salad!  -  11 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    10

    Proportions are just right! We skipped the onions (don't like them raw, IMO they get overwhelming in dishes like this) and used celery instead of the green pepper. Also good with Ken's Greek dressing instead of Italian with a handful or two of chopped black olives tossed in. This is going into our regular summer rotation! Thanks!  -  15 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    9

    Loved this!! As did the people at the event I brought it too. Very good.  -  01 Feb 2010  (Review from Allrecipes USA and Canada)

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