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.
- 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
- Parmesan cheese freshly grated
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.