Two funny things about this recipe.
1: This is our very favorite pasta salad recipe of all time…and I don’t know why I’ve never blogged it before??? I had a reader email me and ask me to send my favorite pasta salad, so I immediately went to send her this one…and it wasn’t on my blog. What? What? How is that possible??? We make it ALL.THE.TIME.
2: I couldn’t decide what to name this one because we always call it “Cheryll’s Pasta Salad”. My mother-in-law, Cheryll, has been making this for yearssssss and now, we all make it. If I want someone to bring it to a potluck at my house, I refer to it as Cheryll’s Pasta Salad…but I didn’t think you would understand what that meant, so I changed it (for today only) to Pepperoni & Bell Pepper Pasta Salad, but you may also affectionately call it Cheryll’s Pasta Salad too 🙂 .
Friends, we eat this as a side dish, as lunch, we make big batches and have it as leftovers…it’s so simple, so flavorful and absolutely so delicious. Shame on me for not sharing it sooner because you will all love it.
Thank you, Cheryll!!!
This recipe makes enough to serve at least four to six for an entree or even more for a side.
1 pound of cooked and cooled pasta (Cheryll always uses the tri-color rotini)
1 package of pepperoni (we use turkey pepperoni), halved
2 yellow bell peppers, chopped
1 pint of cherry tomatoes, halved
1 bottle of Catalina dressing (you might not use all, just as much as you like)
grated Parmesan cheese to garnish
First make sure you cook your pasta to al dente, then run it under cold water to stop the cooking process. Drain off all the water and then place your pasta in a large bowl. Next, add in your pepperoni, yellow bell peppers, cherry tomatoes and Catalina dressing. Use as much or as little dressing as you like. (If you want to keep this vegetarian, omit the pepperoni and add in another veggie or green bell peppers work great too!). Toss everything together and then garnish with a big sprinkle of Parmesan cheese and a big pinch of ground pepper. Cover and refrigerate at least two hours before serving.
It’s the peppers, pepperoni and that Catalina dressing that really make it pop. Trust me…you will make this one over and over again!