Pasta Salad with Pepperoni (Print Version)
# Ingredients:
→ Pasta Salad
01 -
12 ounces dry rotini pasta, tri-color or regular
02 -
10 ounces grape tomatoes, halved
03 -
2 cups chopped green bell peppers
04 -
8 ounces cubed cheese
05 -
4 ounces sliced pepperoni, halved
06 -
1/4 cup sliced black olives
→ Dressing
07 -
3/4 cup extra virgin olive oil
08 -
3/4 cup red wine vinegar
09 -
1/4 cup granulated sugar
10 -
2 teaspoons dried Italian seasoning
11 -
1 teaspoon dried sweet basil
12 -
1 teaspoon salt
13 -
1/2 teaspoon pepper
# Instructions:
01 -
Cook pasta according to box directions for al dente. Rinse cooked pasta under cold water until cooled.
02 -
In a large mixing bowl, toss the cooled pasta with tomatoes, green bell peppers, cheese, pepperoni, and black olives.
03 -
Whisk together olive oil, red wine vinegar, sugar, Italian seasoning, basil, salt, and pepper until well combined.
04 -
Pour the dressing over the pasta salad and toss to combine.
05 -
Chill well before serving. The flavors will improve as the pasta salad sits.
# Notes:
01 -
Use cheddar or marble cheddar, or your preferred cheese.
02 -
For a more heavily dressed salad, double the dressing ingredients.