Description
This classic pasta salad is a vibrant, flavorful dish perfect for gatherings, picnics, or a light lunch. Made with colorful tri-color rotini, fresh vegetables, savory pepperoni, and a tangy vinaigrette, it offers a delightful combination of textures and flavors that get better after chilling. Quick to prepare and customizable, it’s a crowd-pleaser that can be made ahead of time and stored in the fridge for several days.
Ingredients
Units
Scale
Pastas and Proteins
- 24 ounces tri-color rotini pasta, uncooked
- 12 ounces sliced pepperoni
- 16 ounces mozzarella cheese, cubed
- 1 cup grated parmesan cheese
Vegetables
- 1 pint cherry tomatoes, halved
- 1 red onion, diced
- 1 green bell pepper, diced
- 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
- Cook Pasta: In a large pot of salted boiling water, cook the tri-color rotini pasta according to package instructions until al dente. Drain the pasta and rinse with cold water until it is at room temperature. Transfer the cooled pasta to a large mixing bowl.
- Prepare Ingredients: Add the halved cherry tomatoes, sliced pepperoni, diced red onion, diced green bell pepper, cubed mozzarella, grated parmesan, and sliced olives to the bowl with the pasta. Toss gently to combine and set aside.
- Make Vinaigrette: In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until fully combined.
- Toss Salad: Pour the vinaigrette over the pasta mixture and toss thoroughly to coat all ingredients evenly.
- Chill: Cover and refrigerate the pasta salad for at least 1 hour to allow flavors to meld. Before serving, if the salad has been chilling for several hours or overnight, let it sit at room temperature for 20-30 minutes and toss again to redistribute the dressing.
Notes
- Pasta salad looking dry? Add a splash of olive oil and vinegar, then toss to revive moisture.
- Dressings can be customized; bottled Italian dressing can be used as a substitute for the vinaigrette.
- Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator and are best enjoyed within 24 hours for optimal flavor and texture.
- You can add more vegetables like cucumbers or fresh herbs like basil to personalize the salad.
Nutrition
- Serving Size: about 145 grams (5 ounces)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25 mg
