fantastic substitute for a greasy pizza!
| Prep Time: | 20 mins |
| Cook Time: | 18 mins |
| Additional Time: | 10 mins |
| Total Time: | 48 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package tri-color rigatoni pasta
- 2 onions, diced
- 3 tomatoes, diced
- 12 ounces provolone cheese, cut into strips
- 2 green bell peppers, diced
- 1 (8 ounce) package sliced pepperoni
- ¼ cup sliced olives, or to taste
- 1 cup olive oil
- ½ cup vinegar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon white sugar
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes.
- Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
- Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.
- Substitute mozzarella cheese for the provolone cheese if preferred.
Nutrition Facts
| Calories | 790 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 16 g |
| Sodium | 923 mg |
| Sugars | 8 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
loved it. I used cherry tomatoes and halved them. Used one onion and one bell pepper. this is my go to recipe from now on.
This turned out good. I do think 1 onion and 1 bell pepper is plenty though. I used grape tomatoes and left them whole so that my husband could fish around them and enjoy the rest of the salad. I ended up adding more oregano to the mix after tasting and a little bit of basil too. This would be great for a picnic or potluck and it was so much better than the pasta salads that are smothered in mayo.