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BOX OF TRICOLORED PASTA

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This Tri-colored Pasta Salad with Pepperoni and Veggies is a delightful dish that boasts a vibrant array of colors and flavors. Whether served as a side dish or a main course, it’s sure to impress your guests and become a favorite in your recipe collection. Embrace the freshness of the vegetables, the zestiness of the pepperoni, and the savory goodness of the dressing in every delicious bite.

Ingredients:

For the salad:

  • 8 oz Tri-colored rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (assorted colors), diced
  • 1/2 cup red onion, chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup pepperoni slices, halved
  • 1/2 cup mozzarella cheese, cubed
  • 1/4 cup fresh chopped basil leaves

For the dressing:

  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Preparation:

1. Make the Salad:

  • Cook the rotini pasta according to package instructions until “al dente”. Drain and rinse with ice water to cool it down.
  • In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, pepperoni pieces, mozzarella cheese, and fresh basil. Mix well.

2. Prepare the Dressing:

  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.

3. Combine Salad with Dressing:

  • Pour the prepared dressing over the pasta salad in the mixing bowl.
  • Use your hands or a spoon to toss the salad until all the components are evenly coated with the dressing.

4. Chill Before Serving:

  • Refrigerate the salad for at least half an hour before serving to allow the flavors to meld together.

 

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