Italian Summer Pasta Salad with Tomatoes Cheese & Pepperoni

Pasta Salad with Pepperoni & Cheese

This is something I whipped up in an effort to have an alternative to the mayonnaise based salads that usually make up the bulk of our summertime side-dishes. Essentially it is nothing more than pasta, salad dressing, and some mix-ins. As such it is easy to customize it to suit your mood, your budget, or simply your family’s taste preferences.

Don’t let the long list of ingredients scare you off. It is so easy to prepare and really quite good.

Ingredients:

9 cups dry whole wheat pasta (or 2 13.25 oz. boxes)

2 pints cherry tomatoes, sliced in half lengthwise

2 cups sliced mushrooms, broken into smaller bits
2 onions, chopped and sauteed
1 1/2 cup extra virgin olive oil
1 cup red wine vinegar
2 T garlic powder
1 T dried parsley
2 tsp rosemary, ground in mortar & pestle
2 tsp salt
2 tsp pepper

6.5 oz stick pepperoni, cut into thin matchsticks
1/3 lb. asiago cheese, cut into thin matchsticks

Directions:

Boil pasta according to directions, until al dente. Drain in a colander and run under cold water to remove excess starch until cool. Set aside in a large mixing bowl.

In a smaller bowl, add oil, vinegar, and seasonings. Whisk until it begins to emulsify. Add onions and mushrooms. Mix well and pour over pasta.

Add tomatoes, cheese and pepperoni. Mix well.

Set in ‘fridge to cool and to allow flavors to meld for at least 2 hours (mixing well every half-hour) before serving.

Serving:

Excellent as a side dish or even as a light nosh.

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Image: Michal Marcol / FreeDigitalPhotos.net