Recipe by Mrs. Jaye
This is an absolutely INCREDIBLE recipe. Every time I've made it I've had to double it and it is still gone in nothing flat. People will beg you for the recipe
Top Review by bad kitty 1116
I would give this 10 plus stars! It is incredible! All the reviews saying how great it was are correct. I was never a big pasta salad fan but this made me change my mind. I will throw out all my other recipes for pasta salad. Go ahead and make the whole amount -it will be gone. I made it yesterday and there are 3 people in my house-my hubby, me and my son and I gave one small container to my friend and it's all but gone. I saved a small container for my self in back of the fridge-he he. My friend is now making it too. No one can stop eating it.I added in roasted red peppers along with the green peppers, grape tomatoes-(love'em) and used mozzarella instead of provolone. I added about a 1/4 cup of grated Parmesan in there too. I had the Pompeian red wine vinegar, but used Sam's Club extra-virgin olive oil. I used 1 tablespoon dried oregano and 1/2 teaspoon dried basil. I used seasoned salt instead of regular and I grated a garlic clove into the dressing as well. I used the full amount of sugar. The dressing makes this salad perfect! Thanks Mrs. Jaye for the recipe and answering my question!
- 453.59 g box tri-colored pasta
- 473.18 ml chopped green peppers
- 473.18 ml diced tomatoes
- 354.88 ml chopped red onions
- 226.79 g cubed provolone cheese (optional)
- 226.79 g sliced pepperoni
- 118.29 ml sliced black olives
- 177.44 ml pompeian extra virgin olive oil
- 177.44 ml pompeian red wine vinegar (this brand is excellent in this dish)
- 59.14 ml sugar
- 14.79 ml oregano
- 4.92 ml salt
- 2.46 ml pepper
Directions See How It's Made
- Mix together dressing first and set aside until sugar is dissolved completely.
- Cook pasta according to box directions and rinse under cold water until cool.
- Slice the sliced pepperoni circles in half and separate slices.
- Mix together with pasta and chopped items, except the provolone cheese.
- Pour dressing over it all and mix well.
- Chill well.
- Add provolone cheese to salad before serving, otherwise it gets soggy.
- You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
- Some people like it moist, others on the drier side.
- This is guaranteed not to last long before it is completely devoured!