This Tri-colored Pasta Salad with Pepperoni and Veggies is a delightful dish that boasts a vibrant array of colors and flavors. Whether served as a side dish or a main course, it’s sure to impress your guests and become a favorite in your recipe collection. Embrace the freshness of the vegetables, the zestiness of the pepperoni, and the savory goodness of the dressing in every delicious bite.
Ingredients:
For the salad:
- 8 oz Tri-colored rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (assorted colors), diced
- 1/2 cup red onion, chopped
- 1/2 cup black olives, sliced
- 1/2 cup pepperoni slices, halved
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup fresh chopped basil leaves
For the dressing:
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 2 cloves garlic, minced
- Salt and black pepper to taste
Preparation:
1. Make the Salad:
- Cook the rotini pasta according to package instructions until “al dente”. Drain and rinse with ice water to cool it down.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, pepperoni pieces, mozzarella cheese, and fresh basil. Mix well.
2. Prepare the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.
3. Combine Salad with Dressing:
- Pour the prepared dressing over the pasta salad in the mixing bowl.
- Use your hands or a spoon to toss the salad until all the components are evenly coated with the dressing.
4. Chill Before Serving:
- Refrigerate the salad for at least half an hour before serving to allow the flavors to meld together.