1/2 lb. Pappardelle’s Plain Large Trumpets 4 oz. pepperoni slices 4 oz. Italian salami 3 roma tomatoes, diced 1/2 bunch green onions 4 oz. mozzarella cheese, shredded 4-6 oz. Italian dressing 2 tbsp. Italian seasoning
Cook the pasta in large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 mins. Drain and place in a large mixing bowl. Refrigerate for at least 30 mins.
Meanwhile, cut pepperoni slices in half. Cut salami into bite-sized pieces. Chop green onions into little pieces.
Add pepperoni, salami, tomatoes, green onions, cheese, Italian seasoning, and Italian dressing to the pasta bowl. Toss, mixing the salad together well. Serve and enjoy!
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