Description
This Classic Pasta Salad is the perfect combination of hearty, flavorful, and fresh. Packed with tri-color rotini, crunchy vegetables, savory pepperoni, and creamy mozzarella, it’s tossed in a homemade vinaigrette that brings all the flavors together. Whether you’re hosting a barbecue, a picnic, or simply need a dish to share, this pasta salad is sure to be a crowd-pleaser.
With its vibrant colors and bold flavors, this pasta salad is as beautiful as it is delicious. The zesty homemade dressing complements the fresh ingredients, creating a dish that’s both comforting and refreshing. Serve it as a side dish or a light main course – either way, it’s bound to be a hit!
Ingredients
Units
Scale
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- 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
- In salted boiling water, cook pasta according to package directions for al dente. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
- In a separate bowl, whisk together olive oil, vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to make the vinaigrette.
- Pour vinaigrette over the pasta mixture and toss to coat.
- Refrigerate for 1 hour before serving to let the flavors meld. Before serving, allow pasta salad to sit at room temperature for 20-30 minutes and toss to redistribute the dressing.
- Prep Time: 25 minutes