Description

A flavorful and easy pasta salad packed with pepperoni, veggies, and cheese, all tossed in a zesty Italian dressing. Perfect for potlucks, picnics, or a quick family meal.

Ingredients

Scale

8 oz rotini pasta (or any short pasta)
4 oz mini pepperoni slices
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/2 cup mozzarella cheese, cubed or shredded
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup red onion, finely chopped
1/3 cup Italian dressing (store-bought or homemade)
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese (optional)
2 tbsp fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down.
In a large bowl, combine the cooled pasta, pepperoni, cherry tomatoes, olives, mozzarella, bell peppers, and red onion.
In a small bowl, whisk together the Italian dressing, garlic powder, oregano, salt, and black pepper.
Pour the dressing over the pasta mixture and toss well to coat everything evenly.
Sprinkle Parmesan cheese (if using) and fresh parsley on top.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Serve chilled and enjoy!

Notes

For extra flavor, let the salad marinate in the fridge for a few hours before serving.
Swap mini pepperoni for turkey pepperoni or diced salami for a different twist.
Use whole wheat or gluten-free pasta if needed.