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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 3 |
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I love experimenting with cold pasta salads. This one was such a success I kept running back to the fridge to get more, so I think I'll wait a little bit before making another batch. Measurements are a guessing game for me 'cuz I never measure anything (you shouldn't either) and this always turns out killer ! Ingredients:
8 ounces elbow macaroni |
1/3 cup hormel turkey pepperoni |
2 -3 ounces shredded parmesan cheese |
1/2 medium maui onion, diced |
2 tablespoons sliced black olives |
3 -4 pepperoncini peppers, sliced |
1 (5 ounce) jar marinated artichoke hearts, drained & chopped |
mccormick pizza seasoning (i use about 10 healthy twists from my grinder) |
italian dressing, to moisten |
1 dash garlic powder, to taste |
Directions:
1. Cook macaroni al dente, cool under water and drain.
2. Mix remaining ingredients using the parmesan and dressing, marinated artichokes last to get the right consistency. I like it a little dry but it is your dish now, ya ?
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