Pepperoni Pasta Salad
1 box tri-colored pasta (16 oz), cooked and drained
1 package Hormel Pepperoni (quarter the pieces)
1 package cubed colby cheese
1/2 bunch green onions (I use scissors to cut pieces)
1 small cucumber (quarter each round slice)
1 green bell pepper (chop small pieces)
1 red bell pepper (chop small pieces)
1 can pitted black olives (halved)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
Make all ingredients, especially the pasta, the day before and let chill all night. Next day I mix them all together before serving.
I’ve tried wheat pasta, it absolutely takes on a different taste. The tri - color regular pasta is so much better, (and pretty with all the colors) and it’s the only time I succumb to an anti-wheat pasta.
I’ve tried it without the sugar and it’s blah. Only time besides Christmas cookies that I pour sugar I nto a recipe.
I figure since I don’t plan on entertaining you, I’m happy to share.
I know everyone will alter, but if making for a large group make it as is for a try. You won’t regret it. Enjoy.