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
- 6 oz mini pepperoni
- 1 small red bell pepper , chopped
- 1/2 small red onion , chopped
- 4 oz can sliced olives , drained
- 1 cup cherry tomatoes , halved
- 1/2 cucumber , sliced
- 8 oz mini mozzerella balls , halved
- 1/2 cup grated parmesan cheese
- 1 cup Italian-style dressing (below)
- 1/4 cup basil leaves , chopped
Italian dressing:
- 3/4 cup olive oil
- 1/4 cup red or white wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large pot filled with salted boiling water, cook pasta until just past "al dente".
- Meanwhile, prepare the Italian dressing. Add all ingredients to a jar with a lid and secure. Shake until combined. Re-shake as needed before using.
- When pasta is done, drain well but do not rinse.
- Toss 1/3 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 4 hours before serving, and up to 1 day.
- Let pasta salad sit at room temperature for 30 minutes before serving. Leftovers should be stored in the fridge and consumed within several days.
Notes
Adapted from All Recipes.
Nutrition
Calories: 663kcal | Carbohydrates: 40g | Protein: 20g | Fat: 47g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 1315mg | Potassium: 326mg | Fiber: 3g | Sugar: 6g | Vitamin A: 959IU | Vitamin C: 25mg | Calcium: 252mg | Iron: 2mg