Great alternative to a greasy pizza!

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Recipe Summary

prep:
20 mins
cook:
18 mins
additional:
10 mins
total:
48 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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  • Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.

  • Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.

Cook's Note:

Substitute mozzarella cheese for the provolone cheese if preferred.

Nutrition Facts

790 calories; protein 26.4g 53% DV; carbohydrates 53.5g 17% DV; fat 52.5g 81% DV; cholesterol 59.8mg 20% DV; sodium 922.5mg 37% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2018
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. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/01/2018
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. Read More
Rating: 4 stars
02/25/2017
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. I ended up adding more oregano to the mix after tasting and a little bit of basil too. This would be great for a picnic or potluck and it was so much better than the pasta salads that are smothered in mayo. Read More