Description
A colorful and delicious pepperoni pasta salad that is easy to make and packed with flavors.
Ingredients
- Rotini pasta: 8 oz (about 225 g)
- Sliced pepperoni: 6 oz (about 170 g)
- Cherry tomatoes: 1 cup, halved
- Black olives: 1/2 cup, sliced
- Mozzarella balls: 8 oz (about 225 g), halved if large
- Bell peppers: 1 cup, diced
- Italian dressing: 1/2 cup
- Fresh basil: 1/4 cup, chopped
- Salt and pepper: to taste
Instructions
- Cook the rotini pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
- Prepare the vegetables by slicing the pepperoni, halving the cherry tomatoes, slicing the black olives, and dicing the bell peppers.
- In a large mixing bowl, combine the cooled rotini pasta with the sliced pepperoni, halved cherry tomatoes, sliced black olives, halved mozzarella balls, and diced bell peppers.
- Pour the Italian dressing over the combined ingredients and toss gently to coat. Season with salt and pepper to taste.
- Fold in the chopped fresh basil just before serving. Chill in the refrigerator for about 30 minutes for better flavor, if desired.
Notes
- Refrigerate promptly in an airtight container.
- Consume within 3-5 days for best taste.
- Keep dressing separate if storing leftovers to prevent sogginess.
- Freezing is not recommended, but cooked pasta can be frozen separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pepperoni pasta salad, pasta salad recipe, easy salad, colorful salad