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Classic Italian Pasta Salad

Servings 16 to 20 Servings


  • 1 lb dry salad macaroni
  • 1 (6oz) package pepperoni slices (about 90 in the package)
  • 1 lb Colby Jack cheese block
  • 1 (6oz) can whole medium pitted olives
  • 1 (16 fl oz) bottle Kraft Tuscan House Italian Dressing* (or other favorite Italian dressing)
  • 1/4 cup grated parmesan cheese


  • Boil salad macaroni according to directions on the package. Drain & rinse in cold water.
  • Meanwhile, cut pepperoni into quarters & roughly separate the pieces.
  • Cut cheese into thin slices & then squares & roughly separate the pieces (or fatter cubes if desired.)
  • Slice olives with an egg slicer or knife.
  • Add everything into one bowl & top with dressing & parmesan cheese. Toss to coat. Serve immediately. Keep leftovers refrigerated.
  • *If preparing ahead of time, apply extra dressing to freshen the salad right before serving. The longer it sits in the fridge the more it absorbs the dressing.


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