- 1 (16 ounce) package tri-color rigatoni pasta
- 2 onions, diced
- 3 tomatoes, diced
- 12 ounces provolone cheese, cut into strips
- 2 green bell peppers, diced
- 1 (8 ounce) package sliced pepperoni
- 1/4 cup sliced olives, or to taste
- Dressing:
- 1 cup olive oil
- 1/2 cup vinegar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon white sugar
- 1/2 teaspoon dried oregano
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain and let cool, about 10 minutes.
- Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
- Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl to make dressing. Pour over pasta mixture; toss until well mixed.
04/05/2018
recipepes.com
Rachel's Pizza Pasta Salad, recipe
PT15M
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455 calories
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