Thursday, June 30, 2011

Zesty Italian Pasta Salad Recipe

Chock full of tomatoes, pepperoni, cheese, and black olives...this pasta salad is a real crowd pleaser! It's also delicious for a light summer lunch...not too filling. This is a Betty Crocker recipe that I "tweaked" just a bit.

Zesty Italian Pasta Salad
1 box Betty Crocker Suddenly Salad Classic pasta salad mix
1/2 cup Italian dressing
1/2 cup green pepper, (cut into thin strips, about 1 1/2 inch in length)
3.5 oz. package sliced pepperoni (cut slices in half)
1 cup cherry tomatoes, halved (halved grape tomatoes or bite-size pieces of regular tomatoes can also be used)
1 cup (4 oz.) white cheese, cut into 1/2 inch cubes (monterey jack, mozzarella or provolone works well)
1 can (2.25 oz.) sliced ripe olives, drained

Emply Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered for 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In a large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients. Serve immediately or refrigerate. Makes 8 servings.


  1. I love that you've used pepperoni in salad... I've never tried that before! My husband would LOVE it! Thanks for sharing :)

  2. Yes, pepperoni sounds a little unusual in a salad but it tastes really good! *smile*