Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the tri-color rotini and cook according to package directions until al dente, about 8 to 10 minutes. Drain the pasta and rinse under cold water until it reaches room temperature. Transfer to a very large mixing bowl.
- Add the halved cherry tomatoes, sliced pepperoni, diced red onion, diced green bell pepper, cubed mozzarella, grated Parmesan, and olives to the bowl with the pasta. Set aside.
- In a separate medium bowl, combine the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes. Whisk until well blended.
- Pour the vinaigrette over the pasta salad and toss gently until everything is evenly coated. Cover and refrigerate for at least 1 hour to let the flavors meld.
- If the pasta salad has been chilled for several hours or overnight, let it sit at room temperature for 20 to 30 minutes before serving. Toss again to redistribute the dressing, then serve.
Nutrition
Notes
If the pasta salad looks dry after sitting, add a splash of olive oil and red wine vinegar and toss well. You can substitute the homemade vinaigrette with your favorite bottled Italian dressing for convenience. Store leftovers in a tightly sealed container in the refrigerator for up to 3 to 4 days; it's best enjoyed within 24 hours for optimal texture and flavor. For a California twist, add diced avocado just before serving or swap pepperoni for grilled chicken. To make ahead, prepare the dressing and chop the veggies up to a day in advance, but toss everything together no more than a few hours before serving to keep the pasta from absorbing too much dressing. This recipe yields about 7.6 pounds of pasta salad, so it's ideal for large gatherings.