Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pasta Salad
Pasta salad that's full of pepperoni, cheese, and veggies
Course
Salad
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
servings
Calories
386
kcal
Author
Kate @ I Heart Eating
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
1/4
cup
sliced black olives
Dressing
3/4
cup
extra virgin olive oil
3/4
cup
red wine vinegar
1/4
cup
granulated sugar
2
teaspoons
dried Italian seasoning
1
teaspoon
dried sweet basil
1
teaspoon
salt
1/2
teaspoon
pepper
Instructions
Cook pasta according to box directions for al dente 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.
Whisk together dressing.
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
I like to use cheddar or marble cheddar. Feel free to use a cheese that you like.
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:
1
serving
|
Calories:
386
kcal
|
Carbohydrates:
29
g
|
Protein:
11
g
|
Fat:
24
g
|
Saturated Fat:
7
g
|
Cholesterol:
29
mg
|
Sodium:
527
mg
|
Potassium:
237
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
495
IU
|
Vitamin C:
24.3
mg
|
Calcium:
162
mg
|
Iron:
1.2
mg