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Classic Pasta Salad

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A colorful and crowd-pleasing mix of tri-color rotini, turkey pepperoni, fresh vegetables, and two cheeses tossed in a bright red apple vinaigrette.

Ingredients

Scale
  • 24 ounces tri-color rotini pasta
  • 1 pint cherry tomatoes, halved
  • 12 ounces sliced turkey 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 apple vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Bring a large pot of water to a rolling boil and salt it generously.
  2. Add the tri-color rotini and cook according to package directions until al dente.
  3. Drain the pasta in a colander, then rinse under cold running water until it feels cool.
  4. In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, sliced turkey pepperoni, diced red onion, diced green bell pepper, cubed mozzarella, grated parmesan, and sliced olives.
  5. In a separate bowl, whisk together the olive oil, red apple vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until emulsified.
  6. Pour the vinaigrette over the pasta mixture and toss gently until evenly coated.
  7. Cover the bowl and refrigerate for at least one hour to let flavors meld.
  8. Before serving, give it one more gentle toss and taste for seasoning, adjusting as needed.

Notes

Store pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. Freezing is not recommended due to texture changes.

Nutrition

Find it online: https://www.simplefamilydishes.com/classic-pasta-salad/