Ingredients

The following ingredients have 24 Servings
  • 24 ounces tri-color rotini pasta (uncooked)
  • 1 pint cherry tomatoes (halved)
  • 12 ounces sliced pepperoni
  • 1 red onion (diced)
  • 1 green bell pepper (diced)
  • 16 ounces mozzarella cheese (cubed)
  • 1 cup grated parmesan cheese
  • 8 ounces olives (sliced)
  • 1 1/2 cups olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper flakes

Instruction

  • In salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
  • Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside. 
  • In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine. 
  • Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving.
  • If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving.