Pepperoni can go on more than just pizza. This pepperoni based pasta salad makes for a hearty and quick lunch that is perfect for the summer as it require no cooking!
|.5 lb||(225 g) Pasta, cooked and drained|
|1||Package Maple Leaf® Natural Selections® Pepperoni Slices|
|1 cup||(250 mL) Cubed Provolone cheese|
|1 cup||(250 mL) Pitted black olives|
|1 cup||(250 mL) Chickpeas|
|1 cup||(250 mL) Cherry tomatoes, halved|
|1 tbsp||(15 mL) Chopped fresh parsley|
|2||Sprigs fresh basil, leaves torn|
|.25 cup||(60 mL) White balsamic vinegar|
|1 tbsp||(15 mL) Lemon juice|
|Pinch of sugar|
|Salt and pepper|
|.5||(125 mL) Olive oil|
TOSS all of the ingredients together in a large bowl.
WHISK together all of the ingredients for vinaigrette and drizzle over the pasta salad. Toss to coat, season with salt and pepper and serve.
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