Sunday, July 14, 2013

Pepperoni [or Grilled Chicken] Pasta Salad

As I've mentioned before we're trying to had some sort of "salad" twice a week for the month of July. We love lettuce salads, rice salads, etc., but for a quick, easy, and flavorful salad (that can be made ahead of time) Italian-style pasta salad is my "go to" dish. It can be taken to picnics, eaten as a side dish, or enjoyed as a main dish with the addition of mini pepperoni or grilled chicken. I made a huge bowl of this last night so it was ready to eat as soon as we got home from church today.

  • 1 can large black or kalamata olives, drained
  • 1 (5 oz) pouch Hormel pepperoni minis (original or turkey) or 1-2 cups chopped grilled chicken, chilled
  • 1 red or green bell pepper, diced
  • 1 small Vidalia or red onion, diced
  • 1/2 cup Mezzetta deli-sliced golden Greek peperoncini (optional)
  • 1 1/2 cups fresh green beans, cut into 1" segments
  • 1 box (16 oz) Creamette Radiatore 
  • 1 (16 oz) bottle fat free Italian dressing
  • 1 (5 oz) ball fresh mozzarella cheese, cut into 1/2" cubes
  • Fresh ground black pepper
  1. In a large bowl (preferable one with a lid), combine everything except the mozzarella or black pepper. Stir together till evenly distributed.
  2. Refrigerate for at least 2 hours (or overnight).
  3. Add mozzarella and black pepper right before serving.

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