Italian Pasta Salad
This quick and flavorful Italian pasta salad is filled with pepperoni, fresh mozzarella, bell peppers, tomatoes, cucumbers, olives and basil is perfect for potlucks and parties!
Ingredients
- 12 oz dried rotini pasta , or other short pasta
- 6 oz mini pepperoni
- 1 small red bell pepper , chopped
- ½ small red onion , chopped
- 4 oz can sliced olives , drained
- 1 cup cherry tomatoes , halved
- ½ cucumber , sliced
- 8 oz mini mozzerella balls , halved
- ½ cup grated parmesan cheese
- 1 cup Italian-style dressing (below)
- ¼ cup basil leaves , chopped
Italian dressing:
- ¾ cup olive oil
- ¼ cup red or white wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Equipment
Instructions
- In a large pot filled with salted boiling water, cook pasta until just past "al dente". When pasta is done, drain well but do not rinse.
- While the pasta cooks, prepare the Italian dressing. Add all ingredients to a jar with a lid and secure. Shake until combined. Re-shake as needed before using.
- Toss ⅓ cup of the Italian dressing with the pasta and spread out on a sheet pan to cool.
- To assemble pasta salad, combine pasta with the rest of the ingredients and remaining Italian dressing.
- Chill in the fridge for 2 hours before serving, and up to 1 day. Leftovers can be stored in the fridge for several days more, the salad is just at its best within 24 hours.
Notes
Adapted from All Recipes.
Calories: 442kcal, Carbohydrates: 27g, Protein: 12g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 860mg, Potassium: 230mg, Fiber: 2g, Sugar: 4g, Vitamin A: 643IU, Vitamin C: 17mg, Calcium: 160mg, Iron: 1mg
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