Description
Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile — is great to make ahead.
Ingredients
- 1 (8 ounce) package uncooked tri-color rotini pasta
- 6 ounces pepperoni sausage, diced
- 6 ounces provolone cheese, cubed
- 1 red onion, thinly sliced
- 1 small cucumber, thinly sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped red bell pepper
- 1 (6 ounce) can pitted black olives
- ¼ cup minced fresh parsley
- ¼ cup grated Parmesan cheese
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground mustard seed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite
- 8 to 10 minutes. Drain
- rinse with cold water
- and drain again.
- Transfer drained
- cooked pasta to a large bowl. Add pepperoni
- provolone cheese
- red onion
- cucumber
- bell peppers
- olives
- parsley
- and Parmesan cheese.
- Mix olive oil
- vinegar
- garlic
- basil
- oregano
- ground mustard
- salt
- and pepper for dressing in a jar with a lid. Seal the jar
- and shake until well combined.
- Pour dressing over the pasta salad; toss until well coated. Serve immediately
- or cover and chill in the refrigerator for up to 8 hours before serving.
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 8 hrs 45 mins
Servings: 8