TRI-COLOR PASTA AND PEPPERONI SALAD

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Tri-color Pasta and Pepperoni Salad image

This pasta salad is always a hit at family picnics. I usually follow my recipe, but if I don't have the exact ingredients, it's very easy to substitute. Make it your own by using your favorite vegetables, canned beans, Italian salad dressing, meat and cheese. I've already made it using cheese tortellini in place of some of the pasta. HINT: keep extra Italian dressing on hand as the pasta will soak up most of the dressing when it sets overnight.

Provided by Susan Bickta @souxie

Categories     Pasta Salads

Number Of Ingredients 14

1 package(s) (12 ounces) pasta, tri-colored, cooked al dente as directed
1 can(s) (6 ounces) large pitted black olives, drained and halved
1 can(s) (15.5 ounces) cannellini beans, drained
1/2 - green bell pepper, chopped
1/2 - red bell pepper, chopped
1/2 - orange bell pepper, chopped
1 cup(s) sweet onion, chopped
2-3 large roma tomatoes, chopped
2 small zucchini, chopped
1/4 pound(s) sliced pepperoni, chopped
1/2 cup(s) grated parmesan cheese
1 teaspoon(s) italian seasoning
1/4 teaspoon(s) salt
1 bottle(s) (16 ounces) italian salad dressing

Steps:

  • Cook pasta al dente according to package directions. Drain and set aside.
  • Meanwhile, in a LARGE bowl, combine the olives, beans, green pepper, red pepper, orange pepper, onion, tomatoes, zucchini, pepperoni, Parmesan cheese, Italian seasoning and salt. Mix well. Add the cooked pasta and pour the dressing over all. Toss gently to coat all.
  • Cover and refrigerate for at least 2 hours, or until chilled.

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