Pepperoni and Cheese Pasta Salad

    Pepperoni and Cheese Pasta Salad


    57 people made this

    Vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. This salad tastes wonderful right after you make it, but is best served the day after.

    Serves: 12 

    • 500g tri-coloured spiral pasta
    • 1 head fresh broccoli, cut into bite size pieces
    • 1 head fresh cauliflower, chopped into bite size pieces
    • 1 red onion, chopped
    • 2 teaspoons minced garlic
    • 250g pepperoni slices, cut into quarters
    • 250g mozzarella cheese, cut into cubes
    • 185g large pitted black olives, drained and sliced
    • 1/2 cup (125ml) olive oil, or to taste
    • 1/2 cup (125ml) red wine vinegar, or to taste
    • 1 pinch salt and pepper to taste
    • 1 dash Italian herbs to taste

    Preparation:15min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes until al dente, and drain. Transfer to a bowl, cover and chill 1 hour in the refrigerator.
    2. Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil and red wine vinegar. Season with salt, pepper and Italian herbs. Chill in the refrigerator until serving.

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