°24 oz uncooked tricolor rotini pasta
°1 cherry tomato, halved
°12 ounces chopped pepperoni
°1 red onion cut into cubes
°1 green pepper, cut into cubes
°16 oz cubed mozzarella cheese
°1 cup grated parmesan cheese
°8 ounces sliced olives
°1 1/4 cup olive oil
°Half a cup of red wine vinegar
°2 tablespoons Italian seasoning
°2 teaspoons garlic powder
°1 teaspoon salt
°1 teaspoon pepper
°½ teaspoon red pepper flakes
Cooking pasta according to pack directions for al dente pasta. Drain and rinse with cold water until pasta reaches room temperature. Put the pasta in a large bowl.
Add the cherry tomatoes, pepperoni, onions, sweet peppers, mozzarella, Parmesan, and olives to the bowl. Sit aside.
In a separate bowl, add olive oil, vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir until smooth.
Pour the vinaigrette over the pasta salad, then toss to coat. Refrigerate for an hour before serving. Pasta salad will keep for 3-4 days, refrigerated in an airtight container. The pasta will continue to absorb the marinade for a longer time, so you may need a little olive oil and vinegar if it’s been in for a few hours.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends