Savory Pepperoni & Broccoli Pasta Salad with Mozzarella
This Savory Pepperoni & Broccoli Pasta Salad combines the vibrant crunch of fresh broccoli with the hearty flavors of pepperoni and the creamy richness of mozzarella. Perfect for potlucks or a quick weeknight dinner, this dish is a delicious medley that can be prepared in a snap. It's an easy 'throw together' recipe that's versatile enough to accommodate a vegetarian option by simply omitting the pepperoni. Enjoy it chilled or at room temperature, making it a great choice for warm weather gatherings or picnics!
8
Servings
N/A
Calories
9
Ingredients
Ingredients
mini penne pasta
1 lb (cooked)
broccoli florets
2 cups (steamed)
pepperoni
1/4 lb (cut into chunks)
Sargento mozzarella cheese
6 ounces (diced)
green pepper
1 medium (small dice)
kalamata olives
1/3 cup (pitted and sliced)
fresh grated parmesan cheese
1/4 cup (grated)
Romano cheese
to taste (grated)
Italian dressing
1/2-3/4 cup (to taste)
Instructions
1
1. Begin by cooking the mini penne pasta in a large pot of boiling, well-salted water according to package instructions. Make sure to keep an eye on the pasta to avoid overcooking; you want it al dente.
2
2. While the pasta cooks, steam the broccoli florets until they are al dente as well, ensuring they maintain their vibrant green color and some crunch.
3
3. In a large mixing bowl, combine the cooked pasta, steamed broccoli, pepperoni chunks, diced mozzarella, green pepper, sliced kalamata olives, and freshly grated parmesan cheese.
4
4. Allow the pasta and vegetables to cool slightly before adding the Italian dressing, which can be adjusted to your taste preferences.
5
5. Finish with a sprinkle of grated Romano cheese, and if desired, add fresh lemon juice, salt, or pepper to enhance the flavors. Toss everything together gently until well mixed.
6
6. Serve immediately or refrigerate for later enjoyment. This salad is best served chilled or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Pepperoni & Broccoli Pasta Salad?
It is a vibrant pasta salad combining mini penne, fresh broccoli, pepperoni chunks, and diced mozzarella with an Italian dressing.
Can I make this recipe vegetarian?
Yes, you can easily make this a vegetarian dish by simply omitting the pepperoni.
What type of pasta is best for this salad?
The recipe specifically calls for one pound of mini penne pasta.
How should the broccoli be prepared?
The broccoli florets should be steamed until they are al dente, ensuring they remain vibrant green and crunchy.
What kind of mozzarella should I use?
The recipe recommends using 6 ounces of diced Sargento mozzarella cheese.
How many servings does this recipe provide?
This recipe makes approximately 8 servings.
Should the pasta salad be served hot or cold?
This salad is best served chilled or at room temperature.
What kind of dressing is used in this recipe?
The recipe uses between 1/2 to 3/4 cup of Italian dressing, adjusted to your taste.
What types of olives are included?
The recipe calls for 1/3 cup of pitted and sliced kalamata olives.
How do I ensure the pasta has the right texture?
Cook the pasta in well-salted water according to package instructions but keep an eye on it to ensure it stays al dente.
What other cheeses are added besides mozzarella?
The recipe also includes 1/4 cup of fresh grated parmesan cheese and grated Romano cheese to taste.
When should I add the Italian dressing?
Allow the cooked pasta and steamed vegetables to cool slightly before adding the Italian dressing.
Can I add citrus to this salad?
Yes, you can add fresh lemon juice at the end to enhance the flavors.
What kind of pepper is used in the mix?
One medium green pepper, diced small, is used in this salad.
How should the pepperoni be sliced?
The 1/4 pound of pepperoni should be cut into chunks rather than thin slices.
Is this recipe suitable for picnics?
Yes, it is a great choice for warm weather gatherings, potlucks, or picnics.
Is this a quick recipe to make?
Yes, it is described as an easy 'throw together' recipe that can be prepared in a snap.
Can I store this salad in the refrigerator?
Yes, you can refrigerate it for later enjoyment, and it is actually best served chilled.
Should I salt the pasta water?
Yes, the recipe suggests boiling the pasta in a large pot of well-salted water.
Can I substitute the Romano cheese?
The recipe lists Romano cheese to taste; if unavailable, you could use extra Parmesan.
How do I mix the ingredients?
Combine all main ingredients in a large bowl and toss everything together gently until well mixed.
What category does this recipe belong to?
This recipe is categorized under Vegetable and Pasta Salad.
What is the primary vegetable in this salad?
Broccoli florets are the primary vegetable, with two cups used in the recipe.
Are the olives used whole or sliced?
The kalamata olives should be pitted and sliced.
Can I add salt and pepper to the finished dish?
Yes, you can add salt and pepper at the end to enhance the flavors according to your preference.
Is this salad high in fat or calories?
The specific nutritional values for calories and fat are not provided in the recipe data.
How much pepperoni is needed?
The recipe calls for 1/4 pound of pepperoni.
What size should the green pepper be diced?
The green pepper should be cut into a small dice.
What is the total number of ingredients?
There are 9 primary ingredients listed in this recipe.
Is the pasta salad versatile?
Yes, it is described as versatile enough to accommodate different dietary needs, such as a vegetarian version.