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“I love experimenting with cold pasta salads. This one was such a success I kept running back to the fridge to get more, so I think I'll wait a little bit before making another batch. Measurements are a guessing game for me 'cuz I never measure anything (you shouldn't either) and this always turns out killer !”
READY IN:
22mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

  • 8 ounces elbow macaroni
  • 13 cup hormel turkey pepperoni
  • 2 -3 ounces shredded parmesan cheese
  • 12 medium maui onion, diced
  • 2 tablespoons sliced black olives
  • 3 -4 pepperoncini peppers, sliced
  • 1 (5 ounce) jar marinated artichoke hearts, drained & chopped
  • mccormick pizza seasoning (I use about 10 healthy twists from my grinder)
  • Italian dressing, to moisten
  • 1 dash garlic powder, to taste

Directions

  1. Cook macaroni al dente, cool under water and drain.
  2. Mix remaining ingredients using the parmesan and dressing, marinated artichokes last to get the right consistency. I like it a little dry but it is your dish now, ya ?

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