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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. Pour the vinaigrette over the pasta and vegetables. Toss until evenly coated. Serve immediately or refrigerate.[1]

Notes

1. Let the salad sit for 30 minutes before serving to allow flavors to meld. 2. Rinse pasta with cold water to stop cooking and prevent sticking. 3. Customize with additional vegetables or proteins as desired.[1]

Nutrition

Find it online: https://www.receipster.com/most-requested-pasta-salad-3/

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