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Rachel's Pizza Pasta Salad

Rachel Abraham

"Great alternative to a greasy pizza!"
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Ingredients

48 m servings 790 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes.
  2. Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
  3. Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.

Footnotes

  • Cook's Note:
  • Substitute mozzarella cheese for the provolone cheese if preferred.

Nutrition Facts


Per Serving: 790 calories; 52.5 g fat; 53.5 g carbohydrates; 26.4 g protein; 60 mg cholesterol; 922 mg sodium. Full nutrition

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Reviews

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loved it. I used cherry tomatoes and halved them. Used one onion and one bell pepper. this is my go to recipe from now on.

This turned out good. I do think 1 onion and 1 bell pepper is plenty though. I used grape tomatoes and left them whole so that my husband could fish around them and enjoy the rest of the salad. ...