Rotini Pasta Salad
An easy and tasty pasta salad made with rotini, fresh vegetables, cheese, and pepperoni, all tossed in Italian dressing.
Equipment
- Large Pot
- Colander
- Mixing Bowl
Ingredients
- 16 oz. rotini pasta (1 box)
- 4 oz. cheddar cheese cubed
- 4 oz. mozzarella cheese cubed
- 1 cup cherry tomatoes halved
- 1/2 cup red onion finely diced
- 8 oz. pepperoni slices, quartered
- 1 cup Italian dressing homemade or store-bought
- 1/4 cup fresh basil chopped
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, prepare the vegetables and cheese: dice the bell peppers, halve the cherry tomatoes, and cube the cheeses.
- In a large mixing bowl, combine the cooled pasta, cubed cheeses, diced vegetables, quartered pepperoni, and chopped basil.
- Pour the Italian dressing over the salad and toss well to coat everything evenly.
- Serve immediately or chill in the refrigerator until ready to serve. Toss again before serving if made ahead.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.