• 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
  • 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

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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.

Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.

In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.

Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.

Enjoy !

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