Classic Pasta Salad

• servings: 24 servings
• active time: 25 minutes
• total time: 25 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 0.75 cup
• Calories: 283 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 32 mg
• Sodium: 732 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 13 g