From the very first bite, young and old alike will savor this salad from Evelyn Harrington of Glens Falls, New York—and then come back for more! "Feel free to prepare it in advance," Evelyn advises. "Then, before serving, all you need to do is toss it with the dressing and cheeses."—Evelyn Harrington, Glens Falls, New York
Italian Pasta Salad with Pepperoni
Italian Pasta Salad with Pepperoni
Prep Time
15 min
Cook Time
15 min
Yield
12-16 servings
Ingredients
- 1 package (16 ounces) shell macaroni
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 large tomato, chopped
- 4 to 6 green onions, sliced
- 1 can (4 ounces) sliced mushrooms, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2-1/2 ounces sliced pepperoni, halved
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 bottle (8 ounces) Italian salad dressing
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Directions
- Cook macaroni according to package directions; drain and cool. Place in a large bowl; add the next seven ingredients and toss. Add garlic, oregano, salt and pepper; toss. Refrigerate. Just before serving, add dressing and cheeses; toss.
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