Ingredients
Scale
- 24 ounces tri-color rotini pasta
- 1 pint cherry tomatoes (halved)
- 12 ounces sliced turkey pepperoni
- 1 red onion (diced)
- 1 green bell pepper (diced)
- 16 ounces mozzarella cheese (cubed)
- 1 cup grated parmesan cheese
- 8 ounces olives (sliced)
- 1 1/2 cups olive oil
- 1/2 cup red apple vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flakes
Instructions
- Cook the tri-color rotini in salted boiling water according to package directions until al dente. Drain using a colander and rinse under cold water until cool.
- In a large bowl, combine the cooked pasta with halved cherry tomatoes, sliced turkey pepperoni, diced red onion, diced green bell pepper, cubed mozzarella cheese, grated parmesan cheese, and sliced olives.
- In a separate bowl, whisk together olive oil, red apple vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well blended.
- Pour the vinaigrette over the pasta salad mixture and gently toss to combine.
- Refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg