Tuesday, April 20, 2010
Parmesan Pepperoni Pasta Salad
Parmesan Pepperoni Pasta Salad was on the menu last night at our home. We dined on the the deck last night. I am so happy some warm weather has decided to come our way. I am determined to eat outside as many nights as possible! This recipe is one of my own that is a "go-to" recipe when our nights are busy. You can make it ahead of time and place it in the fridge until dinner. In fact, you should make it ahead several hours before serving to allow the flavors to meld together. So quick and easy peasy! Serves around 6.
Parmesan Pepperoni Pasta Salad Recipe:
16 to 20 ounces of Mostaccioli or Penne Pasta
1 (6 ounce) package of pepperoni, sliced in medium-sized pieces -- I used turkey pepperoni (70 percent less fat!)
2 cups shredded parmesan cheese -- Do NOT use the stuff in a green can. You can freshly grate your own or buy it in a 6 ounce bag in the cheese section; this is what I use.
1 can black olives, sliced
8 green onions, sliced into small pieces
1 can (7-1/2 ounce) artichokes, drained and cut into small pieces
1 tomato, sliced into small pieces
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup creamy caesar dressing -- I used Ken's Steak House; there is also a light version.
1/2 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
Fresh herbs to garnish -- I used rosemary.
Place pasta in large cooking pot with 5 to 6 quarts of cold water. Bring water to a boil and then salt water to season pasta. Cook for 8 to 12 minutes until al dente. Take pot off stove and rinse pasta in a colander until cool. Add pepperoni, parmesan cheese, olives, onions, artichokes, tomato, garlic, and oregano. Then add creamy caesar dressing and add salt and pepper to taste. Garnish with fresh herbs.