Description
A vibrant, protein-packed Italian-American pasta salad with tri-color rotini, fresh mozzarella, bell peppers, and a tangy balsamic vinaigrette. Perfectly balanced textures and bold flavors make this picnic staple a crowd-pleaser.
Ingredients
24 oz tri-color rotini pasta
1 pint cherry tomatoes, halved
12 oz halal-certified pepperoni slices
1 medium red onion, diced
1 green bell pepper, diced
16 oz mozzarella, cubed
1 cup grated parmesan
8 oz sliced olives, oil-packed
1 ½ cups vegetable oil
½ cup balsamic vinegar
2 tbsp Italian seasoning
2 tsp garlic powder
Instructions
Bring 10 cups water to boil in large pot. Add 1 tbsp salt
Stir in 24 oz tri-color rotini pasta. Cook 10 mins al dente
Drain and rinse pasta under cold water to stop cooking
Pat red onion and bell pepper dry with paper towel
Combine cold pasta, cherry tomatoes, pepperoni, mozzarella, olives, and parsley in large bowl
In separate bowl, whisk together oil, balsamic vinegar, Italian seasoning, and garlic powder
Pour dressing over pasta salad. Gently toss to coat
Chill 1 hour for optimal flavor development
Notes
Steep red onion in ice water 10 mins to reduce sharpness
Use spiral-cut pasta shapes for better dressing retention
Halal pepperoni can be substituted with grilled chicken slices
For best results, prepare 1 hour before serving to allow flavors to meld
Store in airtight container up to 2 days in refrigerator
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Cold
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg