Yield: 6-8 servings

Pepperoni Pizza Pasta Salad with Summer Sausage

Pepperoni Pizza Pasta Salad with Summer Sausage

Ingredients

Dressing:

  • 1 1/4 cups of my homemade Zesty Italian Salad Dressing, or purchased such as Wishbone or Kraft (v&o kind not creamy)
  • 2 tsp. dried oregano
  • 2 tsp. fennel seed
  • 1 tsp. dried basil
  • 1 - 2 large cloves garlic, finely minced or run through a garlic press, to taste
  • 1/2 tsp. red chili flakes

Rest of Ingredients:

  • 3 cups tri-colored rotini pasta, cooked al dente
  • 1 cup "mini wheels" pasta, (or 2 cups regular-sized "wheels" and 2 cups rotini), cooked al dente
  • (1 Tbl. kosher salt for the cooking water for pastas)
  • 20-25 slices pepperoni, as much as you'd like, quartered
  • 6 oz. Johnsonville Old World Recipe Summer Sausage, cut into fourths lengthwise then sliced, (*half of a 12 oz. log)
  • 1 1/2 cups oven-roasted grape, cherry or plum tomatoes, cut into bite-sized pieces
  • 1/2 cup oven-roasted sweet peppers such as red cubanelles or any colored bells
  • 40 pitted black olives, sliced in half crossways
  • 8 oz. diced fresh mozzarella, (half of a 1 lb. package)
  • 4 oz. sliced fresh mushrooms, (half of an 8 oz. carton), or as desired
  • 1/8 - 1/4 cup finely grated asiago or parmesan cheese, to taste, (more for garnish if desired)
  • fresh parsley sprigs for garnish, optional

Instructions

  • In large mixing bowl, add Salad Dressing ingredients and whisk to mix. Set aside.
  • In medium-sized pot, bring 3-4 quarts water to a boil, add kosher salt and pastas, and cook until tender. I used Barilla and cooked them together for 8 minutes. Drain pasta well and immediately run under cold water to stop cooking process and until cooled. Drain well again. Add to bowl of Dressing mixture. Toss.
  • Add remaining ingredients, and gently fold to mix.
  • Garnish with more grated asiago or parmesan cheese, and a sprig or two of fresh parsley.

    • Notes

    *Oven-roasted tomatoes and peppers were measured after roasting and before chopping.
    **To oven-roast tomatoes and peppers: Preheat oven to 375ยบ. Slice peppers into rings (or strips if using bells) removing center membranes and seeds, and slice grape tomatoes in half. Place all onto parchment-lined baking sheet(s) and spray tops with a little butter-flavored no-stick spray or lightly drizzle with olive oil. Lightly sprinkle with kosher salt. Bake for 45 minutes to 1 hour. Cool on baking sheet. Place into ziploc baggie and chill until needed. Extras freeze extremely well for other uses such as sauces, stews and chillies, pasta salads and casseroles!