Description
This easy classic pasta salad is packed with colorful rotini pasta, veggies, pepperoni, and cheese, all tossed in a zesty homemade Italian vinaigrette. Perfect for potlucks, BBQs, or weekly meal prep, it’s a guaranteed crowd-pleaser.
Ingredients
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24 oz tri-color rotini pasta, uncooked
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1 pint cherry tomatoes, halved
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12 oz sliced pepperoni
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1 red onion, diced
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1 green bell pepper, diced
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16 oz mozzarella cheese, cubed
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1 cup grated parmesan cheese
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8 oz sliced black olives
Vinaigrette Dressing:
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1½ cups olive oil
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½ cup red wine vinegar
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2 tbsp Italian seasoning
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2 tsp garlic powder
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1½ tsp salt
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1 tsp black pepper
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½ tsp red pepper flakes (optional)
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Optional Shortcut: Use 16 oz of your favorite bottled Italian dressing.
Instructions
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Cook pasta in salted boiling water until al dente. Drain and rinse with cold water.
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Dice all vegetables, cube cheese, and slice olives and pepperoni.
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In a bowl, whisk together all vinaigrette ingredients.
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Combine pasta, veggies, cheese, pepperoni, and olives in a large bowl.
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Pour vinaigrette over and toss well.
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Chill in the refrigerator for at least 1 hour. Stir before serving.
Notes
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Chill longer for deeper flavor.
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Add more dressing before serving if needed.
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Great for make-ahead meals and meal prep.
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Halal-friendly if using turkey pepperoni.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling & Mixing
- Cuisine: American, Italian-inspired