Fried Pepperoni Chopped Italian Salad
A salad where pasta and salad can coexist. This Fried Pepperoni Chopped Italian Salad is a MUST TRY on your next family pizza night or any night where you need a big salad. A lettuce blend that is loaded with meats, cheeses, vegetables, and finished up with a crunchy mini pepperoni topping.
Ingredients
- 1 5oz bag Hormel pepperoni minis
- 1 cup Ditalini pasta uncooked
- butter lettuce & radicchio blend
- romaine lettuce chopped
- salami cubed
- Asiago cheese cubed
- red onion chopped
- cherry tomatoes sliced
- Olive Garden Italian Dressing
- peperonicini
- Parmesan cheese freshly grated
Instructions
- Air fry pepperoni minis for 12-15 minutes until crispy. Pat with a paper towel to remove any additional grease.
- Prepare a pot with salted water. Cook Ditalini noodles according to package. Drain and rinse with cold water so help cool off the pasta.
- While the pepperoni and pasta are cooking. Prepare other salad ingredients. Wash lettuce, cut up cherry tomatoes, red onion, peperonicini, salami, and Asiago cheese.
- Add lettuce to the bottom of a large bowl.
- Add cherry tomatoes, red onion, peperonicini, salami, Asiago cheese cubes, and pasta on top of the lettuce mixture. Stir to combine.
- Add fried pepperonis and freshly grated Parmesan cheese.
- Gradually add Italian dressing and toss to coat. Serve with additional peperonicinis on the side.
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