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Ingredients48 m servings 790 cals
Original recipe yields 8 servings
- 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.
- 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.
Per Serving: 790 calories; 52.5 g fat; 53.5 g carbohydrates; 26.4 g protein; 60 mg cholesterol; 922 mg sodium. Full nutrition
ReviewsRead all reviews 2
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.