Creamy Italian Toss
Cold Italian pasta salad loaded with pepperoni, mushrooms, zucchini, and tomatoes in a tangy mayo-mustard dressing. A no-cook crowd-pleaser that gets better as it chills.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
2 hrsThink of this as the Italian deli counter turned into a pasta salad.
Spaghetti gets tossed with sliced pepperoni, fresh mushrooms, zucchini, tomatoes, and green peppers, then coated in a zippy homemade dressing spiked with white wine vinegar and mustard.
Two hours in the fridge lets all those flavors mingle and meld into something seriously snackable.
Perfect for potlucks, BBQs, or meal prepping lunch for the week.
Pro Tips
- Rinse the spaghetti in cold water right after cooking to stop it from turning mushy.
- Slice the pepperoni thin so every forkful gets a hit of that spicy, salty bite.
- This salad actually tastes better the next day, so make it ahead without guilt.
Ingredients
Directions
Prepare spaghetti according to package directions.
Rinse and drain in cold water.
In a small bowl, stir together next 5 ingredients. Set aside.
In a large bowl mix together remaining ingredients.
Add dressing, toss well to coat.
Cover and chill for 2 hours.
Comments
I have been making this pasta salad since the 80's, it is so good!