Tri-Color Rotini Pasta Salad (Print Version)
Colorful rotini pasta with pepperoni, vegetables and two cheeses, dressed in a homemade Italian vinaigrette. Perfect for gatherings!
# Ingredients:
→ Pasta and Vegetables
01 -
24 ounces tri-color rotini pasta, uncooked
02 -
1 pint cherry tomatoes, halved
03 -
1 red onion, diced
04 -
1 green bell pepper, diced
05 -
8 ounces olives, sliced
→ Cheeses and Meats
06 -
12 ounces sliced pepperoni
07 -
16 ounces mozzarella cheese, cubed
08 -
1 cup grated parmesan cheese
→ Vinaigrette Dressing
09 -
1 ½ cups olive oil
10 -
½ cup red wine vinegar
11 -
2 tablespoons Italian seasoning
12 -
2 teaspoons garlic powder
13 -
1 ½ teaspoons salt
14 -
1 teaspoon pepper
15 -
½ teaspoon red pepper flakes
# Steps to Follow:
01 -
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.
02 -
Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
03 -
In a separate bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
04 -
Pour vinaigrette over pasta mixture, then toss to coat. Refrigerate for 1 hour before serving.
05 -
If the pasta salad has been chilled for several hours and is very cold, allow it to warm up slightly at room temperature for 20–30 minutes before serving. Give it a toss to redistribute the dressing.
# Additional Notes:
01 -
If the pasta salad looks dry after sitting for a while, add a splash of olive oil and vinegar and toss to coat.
02 -
Vinaigrette can be substituted with bottled Italian dressing, if preferred.
03 -
Store leftovers in a tightly sealed container in the refrigerator for 3–4 days. Best served within 24 hours for optimal flavor and texture.