Classic Pasta Salad
Classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a homemade vinaigrette. The perfect recipe to feed a crowd!
Ingredients
- 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 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
Directions
- 1
In salted boiling water, cook pasta according to package directions for al dente pasta. 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. Set aside.
- 3
In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine.
- 4
Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving.
- 5
If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving.