Description
Summer calls for this zesty classic pasta salad, packed with crisp vegetables and tangy dressing that dance together in perfect harmony. Refreshing, easy to prepare, and guaranteed to become your go-to side dish for picnics, potlucks, and backyard gatherings.
Ingredients
Scale
Pasta:
- 24 ounces (680 grams) tri-color rotini pasta, uncooked
Protein and Cheese:
- 12 ounces (340 grams) sliced pepperoni
- 16 ounces (454 grams) mozzarella cheese, cubed
- 1 cup (100 grams) grated parmesan cheese
Vegetables and Add-ins:
- 1 pint (300 grams) cherry tomatoes, halved
- 1 red onion, diced
- 1 green bell pepper, diced
- 8 ounces (227 grams) olives, sliced
Vinaigrette Dressing:
- 1 1/2 cups (360 milliliters) olive oil
- 1/2 cup (120 milliliters) 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 salted boiling water for 8-10 minutes until al dente, then immediately drain and rinse with cold water to stop cooking process and cool down to room temperature.
- Transfer cooled pasta to a spacious mixing bowl, ensuring no excess water remains.
- Incorporate diced cherry tomatoes, sliced pepperoni, chopped red onion, julienned bell pepper, cubed mozzarella, grated parmesan, and sliced olives into the pasta.
- Create zesty vinaigrette by whisking together extra virgin olive oil, red wine vinegar, dried Italian seasoning, minced garlic, kosher salt, cracked black pepper, and crushed red pepper flakes in a separate small bowl.
- Drizzle prepared vinaigrette over pasta and vegetable mixture, gently tossing with a large spoon to ensure even coating and distribution of ingredients.
- Cover bowl with plastic wrap and refrigerate for 60-75 minutes, allowing flavors to harmonize and intensify.
- Remove pasta salad from refrigerator 25-30 minutes before serving, giving it time to slightly warm and reconnect with its vibrant flavor profile. Toss once more before presenting to guests.
Notes
- Customize pasta type for dietary needs, like gluten-free rotini or whole wheat penne to match personal health preferences.
- Substitute pepperoni with turkey pepperoni or plant-based alternatives for lower-fat or vegetarian versions of the salad.
- Enhance herb intensity by using fresh chopped herbs like basil or parsley instead of dried Italian seasoning for brighter, more vibrant flavor profiles.
- Make ahead and store in airtight container for up to 3-4 days, allowing flavors to develop more deeply with each passing day in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg