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Recipe of the Month Salads - Zesty Pepperoni Pasta Salad

  • 1 (16 ounce) box mini bow-tie pasta
  • 1 (16-ounce) bottle zesty Italian salad dressing
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/2 teaspoon dried dillweed
  • 1 teaspoon celery seed
  • 1/4 teaspoon oregano
  • 1 teaspoon sugar
  • 1 large cucumber, peeled, seeded, and chopped
  • 1 large red bell pepper, seeded and chopped
  • 2 plum tomatoes, seeded and chopped
  • 1/4 cup sweet onion, chopped
  • 1 (2.25-ounce) can sliced black olives, drained
  • 11/2 cups frozen green peas, thawed and drained
  • 1 (5-ounce) package mini pepperoni
  • 1 cup finely shredded Parmesan cheese

Cook pasta according to package directions; drain and rinse with cold water until pasta is cold. Set aside to drain. In a medium bowl, whisk together salad dressing, spices, and sugar. Toss vegetables into salad dressing mixture. Place pasta in a gallon-size bowl. Add pepperoni. Pour salad dressing mixture over pasta. Toss until pasta is coated. Cover and refrigerate for eight hours or overnight. About one hour before serving, toss in the Parmesan cheese.
Submitted By: Shelia Jolly
Overton Farmers Co-op
Number of Servings: 16
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