Description
This classic pasta salad features tri-color rotini pasta with chopped vegetables, pepperoni, mozzarella and parmesan cheeses, and a homemade Italian vinaigrette dressing. Perfect for feeding a crowd at parties or potlucks.
Ingredients
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
- 1 ½ cups olive oil
- ½ cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
Instructions
- In salted boiling water, cook pasta according to package directions for al dente. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl with the pasta. Set aside.
- In a separate bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to make the vinaigrette.
- Pour the vinaigrette over the pasta mixture and toss until evenly coated. Serve immediately or chill for better flavor.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg