|Creamy Italian Dressing|
|2||teaspoons Italian herb paste or chopped fresh basil|
|2||teaspoons olive oil|
|1||teaspoon white vinegar|
|1||teaspoon granulated sugar|
|1||clove garlic, minced|
|Salt and pepper, to taste|
|1||cup uncooked orzo pasta|
|½||cup HORMEL® Pepperoni|
|2||slices Provolone cheese, diced into quarter inch pieces|
|2||tablespoons red bell pepper, finely diced|
|2||teaspoons red onion, finely diced|
|HORMEL® Pepperoni Original for cups|
For the Creamy Italian Dressing
Whisk all ingredients together and set aside.
For the Pasta Salad
Cook orzo pasta according to package directions. Strain and rinse with cold water until pasta is no longer warm. Allow to drain thoroughly.
In bowl, combine pasta, pepperoni, cheese, bell pepper and onion. Add dressing and mix to combine. Refrigerate 2 hours.
Heat oven to 350°F. Place pepperoni slices in mini muffin pan. Bake 7 minutes or until crispy but not browned.
Take out of oven and let the excess oil drain onto paper towels; set aside.
When ready to serve, place a small amount of pasta salad on top of the pepperoni cups.