Pepperoni Pasta Salad
This Pepperoni Pasta Salad is easy to make and perfect for potlocks and cookouts. Your friends and family will love this tasty dish.
Servings 8 Servings
Calories 349kcal
Equipment
- Pot
- Medium mixing bowl
- large mixing bowl
- Knife
- Cutting board
- Can opener
Ingredients
- 16 ounces bow tie pasta prepared
- ¾ cup olive oil
- ¼ cup white wine vinegar
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 5 pieces string cheese thinly sliced
- 1 2.25 ounce can sliced black olives drained and rinsed
- 1 5- ounce bag mini pepperoni slices
- 10 cherry tomatoes quartered
Instructions
- To make the dressing, whisk together the olive oil, white wine vinegar, Italian seasoning and minced garlic. Set aside.
- In a large bowl, stir together the cooked pasta, cheese, black olives, pepperoni, and cherry tomatoes.
- Pour the dressing over the top of the salad and stir to combine.
- Cover the bowl and chill for at least one hour before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to five days.
Nutrition
Serving: 1Serving | Calories: 349kcal | Carbohydrates: 45g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 726mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg