Pepperoni Pasta Salad Recipe
Pasta salad is most definitely a summer classic that everyone loves. The amazing thing about it is that it is very flexible and you can add to it any of your favorite mix-ins.
Making pasta salad is truly as easy as boiling water, cooking the pasta until it is tender and then tossing in a few key ingredients. That is why it is one of my go-to meals. The trick is sticking to the simple recipe.
If you are looking for a simple, fun and easy salad recipe then this is the recipe for you. It is a delightful meal that everyone would like. This recipe is a fun twist to the classic pasta salad and it is full of flavor.
It is also a healthier recipe compared to the traditional recipes that typically weigh in at over 500 calories per serving.
Pasta Salad Hacks
Below are a few hacks that have helped me in mastering the art of making my pepperoni pasta salad.
- Don’t undercook or overcook the pasta.
- Use enough seasoning
- Dress the pasta salad while it is still warm
The salad and salad dressing
The salad can easily be made from items already in your pantry and it will still taste super amazing. For this case, I’ll be using spinach, kidney beans, tomatoes, pepperoni, and cubed mozzarella cheese.
The pepperoni is rich, salty its peppery taste is amazing against the background of pasta and mild spinach.
I used the Italian dressing since I had it in my pantry but Caesar dressing also works perfectly.
Why use this recipe?
This specific recipe is perfect for last-minute get-togethers or quick lunches throughout the week. It only takes approximately 30 minutes to prepare.
The simple ingredients can easily be found and simply be tossed together. Pasta salad is great for picnics and barbecues since it is a crowd-pleaser.
Here is an easy way to ensure your pasta salad feels robust.
Pepperoni Pasta Salad Recipe
½ tablespoon of salt
4 Oz baby spinach
Canned kidney beans rinsed and drained
A pint of sliced grape tomatoes
Cubed mozzarella cheese
Italian/ Caesar dressing
1 tablespoon of Parmesan
Freshly cracked pepper
In a medium saucepot filled with water, add ½ tablespoon of salt and bring the water to boil over high heat then add the pasta. Cook the pasta until its tender.
Once the pasta is tender, drain it in a colander. Rinse it briefly with cold water to bring down its temperature. Set it aside.
Roughly chop up the spinach and place it in a large bowl.
Add the kidney beans, tomatoes, pepperoni, and cubed mozzarella cheese. This will be your salad.
Add the pasta you set aside to the rest of the salad ingredients and toss it until everything is combined.
Add the Italian/ Caesar dressing and toss it again until everything is coated with the salad dressing.
Sprinkle some freshly cracked pepper on the salad and serve it with Parmesan.
Serve the salad and enjoy!
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