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Pepperoni Pasta Salad
Pepperoni Pasta Salad is colorful and zesty with tricolor rotini, pepperoni, mozzarella and cherry tomatoes in a tangy Italian dressing.
Ingredients
- 1 (12-ounce) box tricolor rotini
- 1 yellow pepper diced
- 1 cup grated mozzarella cheese I prefer off the block
- 1 cup cherry tomatoes sliced
- 4 ounces pepperoni or roughly half an 8-ounce package
the dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons grated parmesan cheese
- 3 cloves garlic minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar or honey important to balance the vinegar, I use sugar
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook the pasta according to the directions on the box to al dente. Drain the pasta in a colander and rinse with cool water. Remove as much of the water as possible then transfer to a large bowl.
- In a small bowl whisk together the olive oil, vinegar, grated parmesan cheese, parsley, garlic, basil, oregano, lemon juice, sugar, salt and the pepper.
- Pour the wet mixture onto the pasta and stir with a wooden spoon until all the pasta is coated.
- Gently fold in the yellow pepper, mozzarella cheese, cherry tomatoes and the pepperoni until coated. Refrigerate before serving.
Notes
Drain well: Shake as much water off the pasta as you can so the dressing clings.
Don’t skip the sugar: The sugar or honey balances the vinegar in the dressing.
Refresh leftovers: The pasta soaks up dressing as it sits, so stir in a splash of olive oil before serving leftovers.
Storage: Keep it covered in the fridge for up to 4 days.
Nutrition
Serving: 1 | Calories: 414kcal | Carbohydrates: 36g | Protein: 12g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 376mg | Fiber: 2g | Sugar: 3g
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