I’ve had this recipe saved in my Google Reader for a ridiculously long time and am so glad I finally got a chance to make it! It’s a wonderful change from mayo-based pasta salads that are everywhere during the summertime.
Christopher added some diced raw onion to his and loved the crunch – I don’t care for raw onion, so I left it off. I also used a stick of pepperoni instead of the pre cut slices, I thought the big meaty chunks would be good…they are!
Found on Lemons & Love.
1 16oz box Pasta shapes
1 bottle Basil vinaigrette dressing (or regular Italian)
1 Stick Pepperoni, diced
4T. Parmesan cheese (I used soy Parm.)
Boil pasta according to package directions, drain.
Add 3/4 bottle of salad dressing. Toss to coat. Add pepperoni and refrigerate at least 3 hours.
Before serving add Parmesan cheese and rest of dressing if needed. Enjoy!
Husband Rating – 4 out of 5 – “Really good!”