Pepperoni Pasta Salad Recipe
This delicious and flavorful pasta salad is a wonderfully colorful side dish!
Ingredients
- 1 12 oz. box tricolor rotini
- 1 yellow pepper diced
- 1 cup grated mozzarella cheese I prefer off the block
- 1 cup cherry tomatoes sliced
- 4 ounces Sugardale Pepperoni or roughly half an 8 oz. package
the dressing
- 1/2 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 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.