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  • twenty four oz uncooked rotini pasta
  • one pint cherry tomatoes, halved
  • twelve ounces sliced ​​pepperoni
  • one red onion diced
  • one green bell pepper, diced
  • sixteen ounces cubed mozzarella cheese
  • one cup grated parmesan
  • eight ounces sliced ​​olives
  • Vinaigrette
  • one ½ cup olive oil
  • half cup red wine vinegar
  • two tablespoons Italian seasoning
  • two teaspoons garlic powder
  • one ½ teaspoons of salt
  • one teaspoon of pepper
  • half teaspoon red pepper flakes
Cooking pasta accorde to pack directions for al dente pasta. Drain and rinse with cold water until the pasta is at room temperature. Place the pasta in a large bowl.
Add the cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan and olives to the bowl. Put aside.
In another bowl, add olive oil, vinegar, Italian seasoning, garlic powder, salt, pepper and red pepper flakes. Stir to combine.
Pour dressing on pasta salad, & toss to coat well. Refrigerate for one hour before serving. The pasta salad will keep for three to four days, refrigerated in an airtight container. The pasta will continue to soak up the dressing as it rests, so it may need a little olive oil and vinegar if it has been sitting for several hours.

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