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Nutrition Facts
Serving Size 1 (281g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar
Calories 592
Calories from Fat 301		(50%)
Amount Per Serving		%DV
	Total Fat 33.5g	51%
	Saturated Fat 7.6g	38%
	Monounsaturated Fat 20.9g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 33mg		11%
Sodium 1011mg		42%
Potassium 457mg		13%
Total Carbohydrate 59.5g		19%
	Dietary Fiber 4.6g	18%
	Sugars 12.1g
Protein 14.3g		28%
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Graduation Party

Ruby15

Perfect Pasta Salad:

Recipe #27221 | 30 min | 30 min prep | add private note

⁽⁷⁴⁾ RATE IT NOW Print Recipe

By: Mrs. Jaye
May 3, 2002

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

SERVES 8 -12 (change servings and units)

Ingredients

1 (1 lb) box tri-colored pasta
2 cups chopped green peppers
2 cups diced tomatoes
1 1/2 cups chopped red onions
1/2 lb cubed provolone cheese (optional)
1/2 lb sliced pepperoni
1/2 cup sliced black olives

DRESSING

3/4 cup pompeian extra virgin olive oil
3/4 cup pompeian red wine vinegar (this brand is excellent in this dish)
1/4 cup sugar
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper

Directions

1
Mix together dressing first and set aside until sugar is dissolved completely.
2
Cook pasta according to box directions and rinse under cold water until cool.
3
Slice the sliced pepperoni circles in half and separate slices.
4
Mix together with pasta and chopped items, except the provolone cheese.
5
Pour dressing over it all and mix well.
6
Chill well.
7
Add provolone cheese to salad before serving, otherwise it gets soggy.
8
You may have to add extra red wine vinegar or olive oil to get it to the desired consistency.
9
Some people like it moist, others on the drier side.
10
This is guaranteed not to last long before it is completely devoured!
11
Enjoy!

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Featured Reviews for This Recipe

From: ARathkamp

On Sep 19, 2009

I made this as written and thought the sauce was a tad overpowering and not as sweet as I would have thought based on other reviews (maybe I did something wrong?). Loved the ingrediants of the salad though. Alto took the advice of another review and added marinated artichoke hearts.

0 people found this review helpful

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From: MicheleE

On Sep 11, 2009

Love the slightly sweet taste of this dressing!

0 people found this review helpful

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From: Nougat

On Jun 11, 2008

Came across this recipe the other day and because of the reviews, decided to give it a try. I followed the recipe exactly except to use red pepper instead of green, and smoked gouda instead of provolone. I'm giving it four stars because the ingredients are wonderful together, and colors and textures of the salad are just great as well. The only downfall it has is the one thing that everyone else loved, for me it was the dressing, it's sweet, and I should have realized it would be because, knock, knock, it has a quarter cup of sugar! Anyway, I'll make it again only I'll cut back to two tablespoons of sugar, or leave it out altogether. Just thought I was obligated to write this as a bit of warning to others who may not care so much for a sweet dressing. Good recipe though!

9 people found this review helpful

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From: Heather U.

On Jul 22, 2007

Great pasta salad! I prepared this on a Sunday to pack for lunches the coming week. It was so great, and super simple to prepare. I used whole grape tomatoes, and less sugar. To change it up after a few servings (which were excellent as is!), I added some cooked shredded chicken and marinated artichoke hearts. Thanks so much for this recipe!

6 people found this review helpful

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