I decided to make this pasta salad for my contribution to Mother's Day lunch.
It was so quick to throw together and the little bit I tried last night was awesome. I couldn't find the dressing that she mentions in this recipe, so I just used a bottle of Zesty Italian and it seems to work just fine. Although I would love to find that dressing, it sounds awesome.
Pepperoni and Parmesan Pasta Salad
From: Lemons and Love
16 ounces of pasta, cooked to your preference
1 16 ounce bottle dressing
3/4 quarters of a bag of pepperoni, cut up
4 ounces shredded Parmesan cheese
Combine drained pasta, 3/4 of the dressing, pepperoni and Parmesan. Mix thoroughly.
Chill for 2 hours, or overnight.
Mix in the last of your dressing before serving.