Description
Zesty Italian pasta salad loaded with fresh veggies, savory beef pepperoni, mozzarella, and homemade dressing. Perfect for picnics and potlucks.
Ingredients
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 ounces rotini pasta
- 1 cup beef pepperoni slices halved
- 1 cup cherry tomatoes halved
- 1 cup black olives drained and halved
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1/2 cup finely diced red onion
- 2 tablespoons chopped pepperoncini
- 8 ounces fresh mozzarella pearls
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente, about 8 to 10 minutes. Drain and transfer to a large mixing bowl.
- While the pasta cooks, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, and black pepper in a small bowl until fully combined.
- Pour half of the dressing over the warm pasta and toss gently to coat. Allow the pasta to cool for 10 minutes.
- Add beef pepperoni, cherry tomatoes, black olives, red bell pepper, green bell pepper, red onion, pepperoncini, and mozzarella pearls to the bowl.
- Pour the remaining dressing over the salad and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Before serving, sprinkle with chopped parsley and grated Parmesan cheese and toss lightly.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving as the dressing may settle.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook
- Cuisine: Italian