When I make this and I know there are going to be kids at the party, at lot of times I’ll keep out a separate dish without all the vegetables in it. Picky eaters won’t even try this if they see all that in their salad. I have an Uncle who also refuses to eat vegetables, but he can’t get enough of this salad when I make the plain version. Check out what they are saying about this recipe over at All Recipes:
“Great alternative to a greasy pizza!”
This is a refreshing salad to enjoy on warm summer nights, or any time of the year.
Ingredients
1 (16 ounce) package tri-color rigatoni pasta
2 onions, diced
3 tomatoes, diced
12 ounces Kraft provolone cheese, cut into strips
2 green bell peppers, diced
1 (8 ounce) package Hormel sliced pepperoni
1/4 cup sliced olives, or to taste
Dressing:
1 cup olive oil
1/2 cup vinegar
2 tablespoons grated Kraft Parmesan cheese
1 tablespoon white sugar
1/2 teaspoon dried oregano
salt and ground black pepper to taste
Instructions
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes.
Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.
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Quick Tip: Switch out the provolone for mozzarella.
Thanks again to All Recipes for this fun and tasty recipe!