BBQ Pasta Salad

This is our favorite pasta salad recipe that we serve at our holiday barbecues. Crushed red pepper flakes give this salad its zip. To make it "kid friendly" or "senior friendly," just leave out the crushed red peppers. It can easily be refreshed by adding more dressing.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 418 Calories

Ingredients

• ¼ teaspoon garlic powder
• 1 pound penne pasta
• 2 tablespoons grated Parmesan cheese, or to taste
• 9 ounces baby spinach leaves
• 1 (6 ounce) package sliced pepperoni
• 6 ounces Cheddar cheese, cut into small cubes
• 1 cup chopped stuffed olives
• 1 cup Italian dressing (such as Kraft® Tuscan House Italian)
• 2 teaspoons crushed red pepper, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain into a sieve, run under cold water, and drain well.

Step 2

Combine pasta, spinach, pepperoni, Cheddar cheese, olives, Italian dressing, crushed red peppers, and garlic powder in a large bowl. Mix well. Sprinkle with Parmesan cheese and toss again.

Step 3

Cover and refrigerate for at least 30 minutes before serving.