Description
Classic pasta salad made with tri-color rotini, fresh vegetables, cheese, and a homemade vinaigrette.
Ingredients
Scale
- 24 ounces tri-color rotini pasta
- 1 pint cherry tomatoes
- 12 ounces pepperoni
- 1 red onion
- 1 green bell pepper
- 16 ounces mozzarella cheese
- 1 cup parmesan cheese
- 8 ounces olives
- 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
- Cook pasta until al dente
- Drain and rinse with cold water
- Combine pasta with vegetables, cheese, and meats
- Whisk vinaigrette ingredients
- Pour dressing over salad and toss
- Refrigerate for 1 hour before serving
Notes
- Add olive oil and vinegar if salad dries out
- Can substitute bottled Italian dressing
- Store in fridge for up to 4 days
- Prep Time: 25 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup
- Calories: 283
- Sugar: 1
- Sodium: 732
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 13
- Cholesterol: 32