Description
Summer’s best pasta salad brings colorful Italian flavors to your picnic table. Crisp vegetables, tangy dressing, and perfectly cooked rotini create a refreshing meal you’ll crave at every outdoor gathering.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) tri-color rotini pasta, uncooked
- 12 ounces (340 grams) sliced pepperoni
- 16 ounces (454 grams) mozzarella cheese, cubed
- 1 cup (240 milliliters) grated parmesan cheese
Vegetables and Herbs:
- 1 pint (473 milliliters) cherry tomatoes, halved
- 1 red onion, diced
- 1 green bell pepper, diced
- 8 ounces (227 grams) olives, sliced
Dressing and Seasonings:
- 1 1/2 cups (360 milliliters) olive oil
- 1/2 cup (120 milliliters) red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Boil a large pot of water with salt, ensuring a flavorful base for the pasta. Cook tri-color rotini precisely according to package instructions until al dente, approximately 8-10 minutes at a rolling boil.
- Immediately drain pasta and rinse thoroughly under cold water to halt cooking process and cool to room temperature. This prevents overcooking and maintains ideal pasta texture.
- Select a spacious mixing bowl and combine cooled pasta with halved cherry tomatoes, sliced pepperoni, diced red onion, chopped green bell pepper, mozzarella cubes, parmesan, and sliced olives.
- Create vinaigrette by whisking olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until smooth and well-integrated.
- Drizzle prepared vinaigrette over pasta mixture, using tongs to gently incorporate dressing without crushing delicate ingredients. Ensure even coating of all components.
- Refrigerate salad for one hour, allowing flavors to harmonize and develop depth. This chilling period enhances overall taste profile of the dish.
- Before serving, remove from refrigerator and let stand at room temperature for 20-30 minutes. Gently toss once more to redistribute dressing and revive ingredient vibrancy.
- Serve chilled or at cool room temperature, presenting a refreshing and flavor-packed pasta salad perfect for summer gatherings or quick meals.
Notes
- Rinse cooked pasta with cold water to stop cooking process and prevent sticky clumps, ensuring a perfect al dente texture.
- Allow the salad to marinate in the refrigerator for at least an hour to intensify the vinaigrette’s taste and help ingredients blend harmoniously.
- Swap pepperoni with grilled chicken or tofu for a lighter protein option, making the dish vegetarian or more diet-friendly.
- This pasta salad keeps well in the refrigerator for 3-4 days, making it an excellent meal prep or potluck dish that tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 610
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 50 mg