Tricolor pepperoni pasta salad

This easy pepperoni pasta salad recipe combines tri-color rotini pasta, mini pepperonis, fresh vegetables, and a tangy Italian dressing to create a vibrant and tasty side dish.

Course Salad

Cuisine American

Prep Time 10

Chill time 1

Total Time 1 10

Servings servings

Calories 567kcal

Author Wanda Simone

Equipment

pot for boiling pasta
collander
large bowl
Chopping knife
salad spoons
measuring cups and spoons

Ingredients

16- ounce package tri-color rotini pasta
1 cup Italian dressing divided
1 5-ounce package sliced mini Pepperonis
2 bell peppers – 1 yellow and 1 orange , chopped
1 16-ounce package package grape or cherry tomatoes , halved
1 6-ounce can black olives , halved
1 8-ounce package Mozzarella pearls
½ cup grated parmesan cheese plus extra for garnish
2 Tablespoons Italian seasoning
Fresh oregano or parsley sprigs for garnish optional

Instructions

Boil the pasta as directed on the package, using the lower cook time if there is a range.
Drain it and pour cold water over it immediately to prevent it from cooking any longer.
Add the pasta to a large bowl and mix with ¼ cup Italian dressing.
Put it in the refrigerator to chill.
Once the pasta has completely cooled, add the mini pepperonis, chopped bell peppers, grape tomatoes, black olives, mozzarella pearls, grated parmesan cheese and Italian seasoning to the bowl.
Pour ½ cup Italian dressing over the top.
Toss the salad so that everything is thoroughly coated with dressing and the ingredients are distributed throughout.
Chill for at least 1 hour or up to 24 hours.
Toss with the remaining ¼ cup Italian dressing just before serving.
Garnish with more grated parmesan cheese and some sprigs of parsley or oregano if desired.

Notes

Any kind of small pasta can be used instead of rotini. However, I like Rotini best because the ridges hold the dressing which gives the pasta more flavor.
Feel free to change out any of the vegetables and cheeses. Pasta salad is very forgiving so exact measurements are not required.
Be sure not to overcook the pasta. It will soak up some of the liquid from the dressing, and will fall apart if it is too soft to start with.
The longer the pasta salad is allowed to chill, the more dressing the pasta will absorb and the better it will taste.
Pasta salad can be stored in an airtight container in the refrigerator for up to 5 days. You may want to pour a little extra Italian dressing over it before serving to brighten up the taste.

Nutrition