Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil, add the tri-color rotini, and cook according to package directions for al dente.
- Drain the pasta and rinse it with cold water until completely cool; then transfer it to a large mixing bowl.
- Add cherry tomatoes, pepperoni, red onion, green bell pepper, mozzarella, parmesan, and olives to the pasta.
- In a separate bowl, mix olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes to make the vinaigrette dressing.
- Pour the dressing over the pasta salad, tossing to coat, then cover and refrigerate for at least one hour to let the flavors meld.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 8mg
Notes
If you're short on time, you can use bottled Italian dressing instead of making your own vinaigrette. For lighter options, consider using whole wheat or chickpea pasta, and swap pepperoni for grilled chicken or vegetables. Store leftovers in an airtight container and consume within 3-4 days; flavors will meld and improve over time. Avoid freezing to maintain texture.
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