Friday, June 19, 2009

Pepperoni Pasta Salad

Wait. I know what you are thinking. Jen, you are trying to shrink. How will pepperoni and pasta help that?? Bear with me. This is my slimmed-down version of a Taste of Home recipe. It makes a great make-ahead supper for a hot day. Boil the pasta first thing in the morning before the sun gets too high. Then you can rest easy knowing that you will have a filling and family friendly meal ready to go when you are ready to wilt.

The original recipe had over 500 cals per serving. By my estimate a big bowl of my version has 286 calories.

Slimmed-Down Pepperoni Pasta Salad

2 cups rotini pasta, uncooked
1 cup cucumber, chopped
1 cup part-skim mozzarella, cubed
1 medium tomato, chopped
2 tablespoons finely diced red onion
5 small turkey pepperoni sticks, chopped. (I use Freybe's I think it ends up to be around a cup of pepperoni.)
1/2 cup light zesty Italian dressing.

  1. Cook pasta until just a teensy bit underdone. Rinse well with cold water and set aside.
  2. Combine remaining ingredients and cooled pasta in a large bowl. Refrigerate for at least two hours.
  3. Stir and serve.
Makes four big bowlfuls.


  1. Ooo, awesome idea, adding the meat! I've made this salad for years, only I've used broccoli florets instead of meat. I will definitely be trying it with some pepperoni next time.

  2. Congrats on the win!! Keep up the great work on your weight-loss. 5#!! What a great reward!