Pasta Salad with Pepperoni recipe

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Ingredients

1 (16 ounce) box penne pasta
1 (12 ounce) package shredded mozzarella cheese, divided
⅔ cup mayonnaise
½ cup pepperoni slices, cut into quarters
¼ cup Manzanilla olives, sliced
2 green onions, or more to taste, thinly sliced
1 tablespoon chopped fresh parsley
1 tablespoon vinegar
1 teaspoon mustard powder
1 teaspoon Italian seasoning
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon paprika, or to taste

Nutrition Info

520.6 calories
carbohydrate: 43.3 g
cholesterol: 49.1 mg
fat: 29.6 g
fiber: 2.3 g
protein: 21.5 g
saturatedFat: 8.9 g
servingSize: -
sodium: 856.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

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

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