Description
My Italian Pasta Salad is a refreshing mix of rotini pasta, roasted peppers, pepperoni, and mozzarella cubes, all tossed in a zesty homemade Italian vinaigrette dressing. Ideal for potlucks, picnics, or a simple weekday meal.
Ingredients
Scale
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar, red wine vinegar also works
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Italian seasoning
- pinch of salt and pepper
- 1 pound rotini
- 12 ounces Mozzarella cheese, cut into small cubes
- 4 ounces roasted red peppers, diced
- 8 ounces pepperoni, cut in half or quarters
- 2 tablespoons fresh basil, cut into shreds
- Optional Add-Ins: 1/2 cup diced red onion, 1/2 cup shredded Parmesan, 1/3 cup sliced black olives, 1 pint grape tomatoes or cherry tomatoes cut in half, any other veggies you might want to add!
Instructions
- In a small bowl, whisk together olive oil, vinegar, mustard, Italian seasoning, salt, and pepper. Set it aside.
- Cook your pasta to al dente according to the package instructions. Rinse it under cold water to cool completely.
- In a large bowl, toss the pasta with your choice of chopped peppers, meats, and cheeses.
- Pour the dressing over the salad and toss everything together until well-coated.
- Refrigerate for at least 2 hours (overnight is even better!) and serve cold.
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Category: Side Dish
- Method: none
- Cuisine: Italian American
Nutrition
- Serving Size:
- Calories: 362
- Sugar: 2.4 g
- Sodium: 720.5 mg
- Fat: 18.7 g
- Carbohydrates: 30.7 g
- Protein: 17.7 g
- Cholesterol: 23.4 mg