This delicious pasta salad with pepperoni can be served year-round.



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


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and run under cold water to stop cooking process. Drain again.

  • Mix together 2/3 of the mozzarella cheese, mayonnaise, pepperoni, olives, green onions, parsley, vinegar, mustard powder, Italian seasoning, pepper, and salt in a large bowl. Add pasta and toss until coated. Sprinkle remaining mozzarella and paprika on top. Refrigerate 1 1/2 hours before serving.

Cook's Note:

This recipe is very flexible. Use chopped ham, instead of pepperoni. Toss in veggies, such as chopped zucchini. Use your favorite cheese, instead of mozzarella. Substitute Italian dressing (such as Good Seasons(R) Italian) for the mayo.

Nutrition Facts

521 calories; 29.6 g total fat; 49 mg cholesterol; 856 mg sodium. 43.3 g carbohydrates; 21.5 g protein; Full Nutrition