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Classic Pasta Salad

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A vibrant and satisfying dish, Classic Pasta Salad is a crowd-pleasing favorite that combines colorful rotini pasta with fresh vegetables, savory cheeses, and a zesty homemade vinaigrette.

Ingredients

24 ounces tri-color rotini pasta, uncooked

1 pint cherry tomatoes, halved

12 ounces sliced pepperoni, chopped

1 red onion, diced

1 green bell pepper, diced

16 ounces mozzarella cheese, cubed

1 cup grated parmesan cheese

8 ounces olives, sliced

Vinaigrette Dressing:

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 a large pot of salted boiling water, cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water until the pasta reaches room temperature.
  2. In a large bowl, combine the cooked pasta with cherry tomatoes, pepperoni, red onion, bell pepper, mozzarella, parmesan, and olives.
  3. In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to make the vinaigrette dressing.
  4. Pour the dressing over the pasta mixture and toss until evenly coated.
  5. Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
  6. Before serving, give the salad a quick toss to redistribute the dressing.

Notes

  • Store leftover pasta salad in a tightly sealed container in the refrigerator for up to 3-4 days.
  • If the salad appears dry after sitting, add a splash of olive oil and vinegar and toss to coat before serving.
  • The oil in the vinaigrette may solidify when chilled; allow the salad to sit at room temperature for about 20-30 minutes and toss before serving to restore its texture.
  • To make it gluten-free, use a gluten-free pasta alternative.
  • Increase the amount of red pepper flakes or add diced jalapeños for extra spice.

Nutrition

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