Pasta Salad
Pasta salad that's full of pepperoni, cheese, and veggies
Servings 12 servings
Calories 386kcal
Ingredients
Pasta Salad
- 12 ounce box dry rotini pasta tri-color or regular
- 10 ounces grape tomatoes halved
- 2 cups chopped green bell peppers
- 8 ounces cubed cheese*
- 4 ounces sliced pepperoni sliced in half
- ¼ cup sliced black olives
Dressing
- ¾ cup extra virgin olive oil
- ¾ cup red wine vinegar
- ¼ cup granulated sugar
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried sweet basil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook pasta according to box directions for al dente pasta.12 ounce box dry rotini pasta
- Rinse cooked pasta under cold water until pasta has cooled.
- Toss pasta with remaining pasta salad items in a large mixing bowl, and set aside.10 ounces grape tomatoes, 2 cups chopped green bell peppers, 8 ounces cubed cheese*, 4 ounces sliced pepperoni, ¼ cup sliced black olives
- Whisk together dressing.¾ cup extra virgin olive oil, ¾ cup red wine vinegar, ¼ cup granulated sugar, 2 teaspoons dried Italian seasoning, 1 teaspoon dried sweet basil, 1 teaspoon salt, ½ teaspoon pepper
- Pour dressing over pasta salad, and toss to combine.
- Chill well until ready to serve. The flavors improve as the pasta salad sits.
Video
Notes
- Cheese: I like to use cheddar, marble cheddar, or mozzarella. Feel free to use a cheese that you like.
- Dressing: There isn't a lot of dressing for the salad. If you prefer a heavily dressed salad, double the dressing portion.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 29g | Protein: 11g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 527mg | Potassium: 237mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 24.3mg | Calcium: 162mg | Iron: 1.2mg