Pepperoni and Provolone Pasta Salad

    (201)
    8 hours 45 minutes

    This is a very tasty and versatile pasta salad which is best made ahead of time. I serve this as a side dish at barbecues.


    143 people made this

    Ingredients
    Serves: 8 

    • 250g rotini pasta
    • 185g pepperoni, diced
    • 185g provolone cheese, cubed
    • 1 red onion, thinly sliced
    • 1 small cucumber, thinly sliced
    • 3/4 cup chopped green capsicum
    • 3/4 cup chopped red capsicum
    • 185g pitted black olives
    • 1/4 cup minced fresh parsley
    • 1/4 cup grated Parmesan cheese
    • 1/2 cup (125ml) olive oil
    • 1/4 cup (65ml) red wine vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground mustard seed
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper

    Directions
    Preparation:35min  ›  Cook:10min  ›  Extra time:8hours chilling  ›  Ready in:8hours45min 

    1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes, until al dente. Drain and rinse with cold water.
    2. In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green capsicum, red capsicum, olives, parsley and Parmesan cheese.
    3. In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt and pepper. Seal jar and shake well.
    4. Pour the dressing mixture over the pasta salad and toss to coat. Cover and chill 8 hours in the refrigerator.

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    Reviews and Ratings
    Global Ratings:
    (201)

    Reviews in English (161)

    0

    Tasty & very pleasing to the eye. Replaced the salami with prosciutto .  -  14 Jan 2017

    by
    92

    I looked up this recipe solely for the dressing. This makes a lovely red vinegar dressing. I use it with cold cooked pasta and a meat such as crabmeat or tuna. Very tastey.  -  31 Dec 2004  (Review from Allrecipes USA and Canada)

    by
    76

    I made this according to recipe, only using all red pepper because none of us care for green bell pepper. I agree with other reviewers that the dressing really should be doubled if you plan on chilling it all day, which I did not. Just a couple hours was all I had today. I think if I make this again, I'd double the spices (salt excluded) and I'd add chopped tomatoes. As is, it's a very tasty salad!  -  11 Dec 2010  (Review from Allrecipes USA and Canada)

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