Description
This Classic Pasta Salad is a crowd-pleasing dish that’s perfect for potlucks, picnics, and BBQs. With a colorful mix of pasta, fresh vegetables, pepperoni, cheese, and a tangy vinaigrette, it’s a refreshing and satisfying side dish.
Ingredients
Units
Scale
- 24 ounces tri-color rotini pasta, uncooked
- 1 pint cherry tomatoes, halved
- 12 ounces sliced pepperoni
- 1 red onion, diced
- 1 green bell pepper, diced
- 16 ounces mozzarella cheese, cubed
- 1 cup grated Parmesan cheese
- 8 ounces olives, sliced
Vinaigrette Dressing:
- 1 1/2 cups olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and rinse with cold water until cooled. Place in a large bowl.
- Combine Ingredients: Add cherry tomatoes, pepperoni, red onion, bell pepper, mozzarella cheese, Parmesan cheese, and olives to the bowl with the pasta.
- Make Vinaigrette: In a separate bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Toss and Chill: Pour vinaigrette over the pasta salad and toss to coat. Refrigerate for at least 1 hour before serving.
- Serve: If chilled for a long time, let the salad sit at room temperature for 20-30 minutes and toss again before serving.
Notes
- If the pasta salad seems dry, add a splash of olive oil and red wine vinegar.
- Substitute the vinaigrette with your favorite bottled Italian dressing.
- Store leftovers in a tightly sealed container in the refrigerator for 3-4 days (best if served within 24 hours).
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
