Ok, so it isn’t summer. A minor detail like that isn’t gonna stop me from making pasta salad! Especially when I have extra pepperoni, mozz cheese, olives, and peas sitting around. I made a pepperoni and black olive pizza the night before this pasta salad took place, and something had to be done with the leftovers. And then there were peas… and they just happened to be sitting in the freezer. So maybe I should call this “Kitchen Sink Pasta Salad.”

Either way, here are the deets:

1 box of whole wheat, short-cut pasta (13.25 oz)
20 slices of pepperoni, quartered (or turkey pepperoni, which is what we had)
1/2 can of black olives
1/3 cup frozen peas, thawed
1/2 cup mozzarella, shredded or cubed
Italian Salad Dressing

These ingredients aren’t an exact science. Just throw in however much of what you have. If you love pepperoni then put more in. Hate it? Leave it out. And if you hate pepperoni then tell me now because I have never met a person who doesn’t like pepperoni (and isn’t a vegetarian, of course).

Cook the pasta according to the package and let it cool a bit. We don’t want melted mozzarella, though that could be tasty. Then throw all of the other ingredients in except for the dressing. Once everything is in the bowl and stirred, start drizzling dressing in until you get it to the consistency that you like (maybe about 1/4 to 1/2 cup).

Then put everything into the fridge and let rest for at least an hour. Take it out and taste test it. Some of the dressing might have soaked into the pasta, so add more if needed.

Then you eat it!

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