Print

Classic Pasta Salad

Print Recipe

This classic pasta salad features tri-color rotini pasta with chopped vegetables, pepperoni, mozzarella and parmesan cheeses, and a homemade Italian vinaigrette dressing. Perfect for feeding a crowd at parties or potlucks.

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. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
  2. Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl with the pasta. Set aside.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to make the vinaigrette.
  4. Pour the vinaigrette over the pasta mixture and toss until evenly coated. Serve immediately or chill for better flavor.

Notes

Rinse pasta thoroughly with cold water to stop cooking and prevent sticking. Taste and adjust seasoning before serving; add more vinegar if you prefer a tangier dressing. Let the salad sit for 30 minutes or overnight in the fridge for flavors to meld. If bitter, reduce red onion or red pepper flakes.

Nutrition

Find it online: https://www.rapidrecipes.blog/most-requested-pasta-salad/