Tuscan Mini Pierogy Salad

Tuscan Mini Pierogy Salad


  • 1 bag Mini Classic Cheddar or your favorite variety of Mrs. T's® Mini Pierogies
  • 7 ounces Kalamata olives, halved
  • 14 ounces artichoke hearts, chopped
  • 1.3 pounds roasted red peppers, chopped
  • 14 ounces sun-dried tomatoes, drained and chopped
  • 1 ¾ pounds fresh mozzarella balls
  • 1 pound baby spinach and arugula mix
  • 1 ¾ cups Italian dressing
  • Salt and pepper to taste


  1. Place mini pierogies in boiling water for 3 to 5 minutes; drain. Chill in cold water.
  2. Place all ingredients into a large container and mix gently to combine.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!