Tangy Italian Pasta Salad

Prep Time: 25 minutes + 1 hour chilling
Cook Time: 20 minutes (35 minutes if using bacon)
Makes: 24 servings

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Ingredients

• 24 oz tri-color rotini pasta, uncooked

• 1 pint cherry tomatoes, halved

• 12 oz sliced pepperoni

• 1 red onion, diced

• 16 oz mozzarella cheese, cubed

• 1 cup grated Parmesan cheese

• 8 oz sliced olives

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Vinaigrette Dressing

• 1 ½ cups olive oil

• • ½ cup red wine vinegar

• 2 tbsp Italian seasoning

• 2 tsp garlic powder

• 1½ tsp salt

• 1 tsp black pepper

• ½ tsp red pepper flakes

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Instructions

1. Bring a large pot of generously salted water to a boil.

2. Cook the pasta according to the package directions until al dente.

3. Drain the pasta and rinse it under cold water until it reaches room temperature. Transfer it to a large serving bowl.

4. Add the cherry tomatoes, pepperoni, red onion, mozzarella, Parmesan and olives.

5. In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, black pepper and red pepper flakes.

6. Pour the vinaigrette over the pasta salad and toss until everything is evenly coated.

7. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.

8. Toss the pasta salad again just before serving. If it has been refrigerated overnight, let it sit at room temperature for 20–30 minutes first.