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Classic Pasta Salad

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This classic pasta salad is made with tri-color rotini, vegetables, cheese, and a homemade vinaigrette. Enough to feed a crowd![1]

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 ½ cups olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon red pepper flakes

Instructions

  1. In salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.[1]
  2. Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.[1]
  3. In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine.[1]
  4. Top with prepared vinaigrette dressing. Toss until evenly coated.[1]

Notes

Make ahead and refrigerate for flavors to meld. Use any medium pasta like macaroni at 1:1 ratio. Adjust red pepper flakes for spice level.[1]

Nutrition

Find it online: https://www.receipster.com/most-requested-pasta-salad-2/

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