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Nutrition Facts

Serving Size 1 (84g)

Recipe makes 12 servings

The following items or measurements are not included below:

1 cup pepperoni

1/2 teaspoon italian seasoning

Calories 132
Calories from Fat 53 (40%)
Amount Per Serving %DV
Total Fat 5.9g 9%
Saturated Fat 0.9g 4%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 423mg 17%
Potassium 116mg 3%
Total Carbohydrate 17.6g 5%
Dietary Fiber 1.0g 3%
Sugars 2.8g
Protein 2.7g 5%

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Pepperoni Pasta Salad

Recipe #310536 | 15 min | 15 min prep | add private note
Seasoned Cook

By: Seasoned Cook
Jun 24, 2008

GREAT for a cookout or potluck dinner! This salad needs to marinate for the flavors to blend. The pepperoni gives a good 'zing' to this recipe. Easy preparation!

SERVES 12 (change servings and units)

Ingredients

Directions

  1. 1
    Cook pasta in salted water until a la dente stage. Drain well.
  2. 2
    Cut cucumber, leaving portion of peeling on for color. Cut grape tomatoes in fourths.
  3. 3
    In a large bowl, mix drained pasta and remaining ingredients. Marinate for at least 5 hours in refrigerate for flavors to blend.
  4. 4
    Enjoy!

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Featured Reviews for This Recipe

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From: mightyro_cooking4u

On Jun 4, 2009

This is a wonderful salad. I made this for the end-of-the- lunch at school. I used mini wheel pasta because that was what I had on hand. I also added cheese crumbles ahd bacon bits. Made for Summer Salad Snapshots. I will make this again.

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  • From: Chef #852120

    On Jul 6, 2008

    I used shells instead of rotini, simply because that's what I had in the pantry. I made a lower fat version with low-fat salad dressing and turkey pepperoni. I thought this was an excellent recipe for a hot day! IT tasted better on the second day, of course. It would be great with some bacon bits, too or some red pepper flakes.

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