Description
The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after.
Ingredients
- 1 (16 ounce) package uncooked tri-colored spiral pasta
- 1 head fresh broccoli, cut into bite size pieces
- 1 head fresh cauliflower, chopped into bite size pieces
- 1 red onion, chopped
- 2 teaspoons minced garlic
- 8 ounces pepperoni slices, cut into quarters
- 1 (8 ounce) package mozzarella cheese, cut into cubes
- 1 (6 ounce) can large pitted black olives, drained and sliced
- ½ cup olive oil, or to taste
- ½ cup red wine vinegar, or to taste
- salt and pepper to taste
- Italian seasoning to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot; cook until al dente
- 8 to 10 minutes. Drain and transfer to a bowl. Cover and chill in the refrigerator for 1 hour.
- Toss chilled pasta with broccoli
- cauliflower
- red onion
- garlic
- pepperoni
- mozzarella cheese
- olives
- olive oil
- and red wine vinegar. Season with salt
- pepper
- and Italian seasoning. Chill in the refrigerator until serving.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 12