Description
Classic pasta salad made with tri-color rotini, fresh vegetables, pepperoni, mozzarella, olives, and a tangy homemade vinaigrette. Perfect for picnics, potlucks, and summer gatherings.
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 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 tri-color rotini in salted boiling water according to package directions until al dente.
- Drain pasta and rinse with cold water until it reaches room temperature, then place in a large bowl.
- Add cherry tomatoes, pepperoni, diced onion, bell pepper, mozzarella cubes, parmesan cheese, and olives to the bowl.
- In a separate bowl whisk olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well combined.
- Pour vinaigrette over the pasta mixture and toss until evenly coated.
- Cover and refrigerate the salad for at least 1 hour before serving.
- Toss again before serving so the dressing distributes evenly.
Notes
- If the pasta salad looks dry after chilling, add a splash of olive oil and vinegar and toss.
- You can replace the homemade vinaigrette with bottled Italian dressing if desired.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Allow very cold pasta salad to sit at room temperature for about 20 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup
- Calories: 283
- Sugar: 1g
- Sodium: 732mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 32mg