Description
A vibrant and flavorful Classic Pasta Salad featuring tri-color rotini pasta, fresh vegetables, pepperoni, and cheeses tossed in a zesty Italian vinaigrette. Perfect for picnics, potlucks, or as a refreshing side dish for any meal.
Ingredients
Pasta and Vegetables
- 24 ounces tri-color rotini pasta (uncooked)
- 1 pint cherry tomatoes, halved
- 1 red onion, diced
- 1 green bell pepper, diced
- 8 ounces olives, sliced
Meats and Cheeses
- 12 ounces sliced pepperoni
- 16 ounces mozzarella cheese, cubed
- 1 cup grated parmesan cheese
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 black pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Cook the Pasta: In salted boiling water, cook the tri-color rotini pasta according to package directions until al dente. Drain thoroughly and rinse the pasta under cold water until it reaches room temperature. Transfer the pasta to a large mixing bowl.
- Add Vegetables and Cheeses: To the bowl with pasta, add halved cherry tomatoes, sliced pepperoni, diced red onion, diced green bell pepper, cubed mozzarella cheese, grated parmesan cheese, and sliced olives. Mix gently to combine the ingredients.
- Prepare the Vinaigrette: In a separate bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes until well combined and emulsified.
- Toss the Salad: Pour the prepared vinaigrette over the pasta mixture, then toss thoroughly to coat all ingredients evenly. Cover and refrigerate the salad for at least 1 hour to allow flavors to meld.
- Serve: If the pasta salad has been chilled for several hours or overnight, let it sit at room temperature for 20-30 minutes before serving. Give it a final toss to redistribute the dressing and flavors just prior to serving.
Notes
- Ensure the pasta is cooled completely before adding other ingredients to prevent them from becoming soggy.
- For a vegetarian version, omit the pepperoni or replace it with a plant-based alternative.
- The pasta salad can be prepared up to a day in advance, making it ideal for meal prep or entertaining.
- Adjust the red pepper flakes to taste based on your preferred spice level.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 3-4 days.
