Pasta Salad
Cold rotini with bell peppers, tomatoes, mozzarella, pepperoni, and homemade Italian dressing.
EasyPrep: 15 minCook: 10 minServes 6Stovetop
Ingredients
- ●1 lb rotini pasta
- ●1 bell pepper, diced
- ●1/2 red onion, diced
- ●1 pint grape tomatoes, halved
- ●8 oz fresh mozzarella, cubed
- ●4 oz pepperoni, diced (or salami)
- ●Homemade Italian dressing (see Playbook)
- ●Kosher salt
- ●Black pepper
- ●Optional: black olives
Assembly
- 1.Cook rotini to al dente according to package instructions. Drain and rinse with cold water to cool it down.
- 2.Dice your bell pepper, red onion, and pepperoni. Halve the grape tomatoes. Cube the mozzarella.
- 3.Toss the cooled pasta with all the vegetables, mozzarella, and pepperoni.
- 4.Add homemade Italian dressing generously and toss to coat everything.
- 5.Season with salt and pepper.
- 6.Refrigerate for at least an hour before serving — the longer it sits, the better the flavors meld.
- 7.Toss again before serving as the dressing will settle.
Photo coming soon
The Story
“This is a great cookout and meal prep dish. The key is letting it sit in the fridge for at least an hour after you mix it so the Italian dressing has time to soak into everything. I like adding pepperoni or some sort of diced meat for substance, but it's very customizable — add or remove whatever you want. Use homemade Italian dressing if you can; it makes a noticeable difference over store-bought.”
