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A fun and flavorful twist on pizza, this pasta salad combines rotini pasta, pepperoni, mozzarella, vegetables, and a zesty homemade Italian dressing, making it a perfect dish for casual dinners or gatherings.
1 lb. dry rotini pasta
1 cup sliced pepperoni, cut in half
1½ cups cherry tomatoes, halved or quartered
1 green bell pepper, chopped
½ of a red onion, sliced thin
1 6oz. can sliced black olives, drained
8 oz. mozzarella pearls (or fresh mozzarella cut into small cubes)
¼ cup fresh basil, sliced thin
Grated parmesan (optional)
For the zesty Italian dressing:
½ cup olive oil
½ cup red wine vinegar
3 garlic cloves, minced
1½ Tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
Storage: This pasta salad can be stored in the fridge for up to 3 days in an airtight container.
Reheating: Best served chilled, but can be gently reheated if preferred warm.
To make this dish vegetarian, omit the pepperoni and add more veggies like cucumbers, roasted red peppers, or artichokes.
For a spicier version, increase the red pepper flakes or use spicy pepperoni.
To make it gluten-free, use gluten-free pasta.
Find it online: https://familydinnercooking.com/easy-pizza-pasta-salad/