Description
Nothing captures the essence of summer gatherings and picnics quite like a classic pasta salad. This vibrant, flavorful dish is a crowd-pleaser, offering a harmonious blend of textures and tastes that tantalizes the palate.
Ingredients
- 24 ounces tri-color rotini pasta
- 1 pint cherry tomatoes
- 1 cup sliced pepperoni
- 1 diced red onion
- 1 green bell pepper
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- 3 ounces sliced olives
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Pinch of red pepper flakes
Instructions
1. Cook rotini pasta according to package instructions, drain and cool.
2. Chop cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, Parmesan, and olives.
3. In a large bowl, combine cooled pasta with all prepped ingredients.
4. Pour vinaigrette dressing over the salad and toss until evenly coated.
5. Cover and refrigerate for at least 1 hour before serving.
Notes
For a vegetarian version, omit the pepperoni and add diced cucumbers or chickpeas.
For a creamier texture, replace the vinaigrette with ranch or Italian-style dressing.
Experiment with different pasta shapes, such as fusilli or penne.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 300
- Calories: 2
- Sugar: 250
- Sodium: 15
- Fat: 4
- Saturated Fat: 10
- Unsaturated Fat: 0
- Trans Fat: 20
- Carbohydrates: 2
- Fiber: 10
- Protein: undefined
- Cholesterol: 40