This recipe means summer in the Totoro household. And it is the only salad recipe my young children would request.
The kids loved the combination of pasta, pepperoni, and mozzarella.
I was thrilled they ate a few vegetables, such as carrots and broccoli.
And the colorful dish is as much a feast for the eyes as for the tummy.
When all three kids lived at home, the recipe made enough to feed hungry teenagers and provide a few leftovers. Now that we are empty-nesters, I need to remember to cut the recipe in half. Otherwise, we would eat pasta salad for a week!
- 1 pound rigatoni (or I often use penne)
- 3 cups steamed broccoli florets
- 12 ounces pepperoni (I use turkey pepperoni for a lighter version)
- 6 ounces shredded mozzarella
- 1 chopped medium bell pepper (I like the milder flavor of red or yellow peppers)
- 1/2 cup chopped red onion
- 1/2 cup sliced carrots
- 1/3 cup sliced black olives
- 1/4 cup grated Romano (or Parmesan)
Ingredients for Dressing:
- 2/3 cup vegetable oil (although I often use olive oil)
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon ground oregano
- 1/4 teaspoon black pepper
- Cook pasta in boiling water until al dente (about 9-10 minutes). Drain and rinse.
- Pour pasta into a large bowl.
- Whisk together the dressing ingredients and pour about 1/3 over the pasta.
- To the pasta, add the steamed broccoli, sliced mozzarella, shredded mozzarella, chopped pepper, onion, carrots, and olives. Pour half of the remaining dressing over top and toss to blend.
- Add grated parmesan and toss again. Taste and add more dressing if needed (I rarely use all the dressing)
This post is part of BethFishRead’s Weekend Cooking Link-Up. For more delicious recipes, please visit her weekly blog feature.