Description
This Classic Pasta Salad recipe is a colorful and flavorful dish that’s perfect for picnics, potlucks, or any gathering. Loaded with tri-color rotini pasta, cherry tomatoes, pepperoni, mozzarella, and a tangy vinaigrette dressing, it’s a crowd-pleaser!
Ingredients
Units
Scale
Pasta Salad:
- 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 pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Cook the Pasta: In salted boiling water, cook the pasta until al dente. Drain, rinse with cold water, and place in a large bowl.
- Prepare Salad: Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl.
- Make Dressing: In a separate bowl, whisk together olive oil, vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
- Toss: Pour the vinaigrette over the pasta salad and toss to coat.
- Chill: Refrigerate for 1 hour before serving.
- Serve: Allow the salad to come to room temperature for a few minutes before serving if it’s been chilled for a long time. Toss before serving.
Notes
- If the pasta salad looks dry, add a splash of olive oil and vinegar to refresh it.
- You can use bottled Italian dressing as an alternative to the vinaigrette.
- Leftovers can be stored in the refrigerator for 3-4 days. Best served within 24 hours for optimal flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
