Description
A vibrant vegetarian dish with al dente tricolor rotini, fresh bell peppers, zucchini or cherry tomatoes, olives, and a tangy vinaigrette dressing. The mozzarella and herbs add creaminess and freshness, perfect for summer gatherings.
Ingredients
16 ounces tricolor rotini pasta
8 ounces animal-free pepperoni (pork-free cubed salami alternative)
1 cup Italian vinaigrette
1 cup cubed mozzarella
1 pint grape tomatoes, halved
½ cup black olives (Kalamata or green)
½ cup chopped green bell pepper
½ cup chopped orange bell pepper
½ cup chopped red bell pepper
3 tablespoons fresh parsley, chopped
½ teaspoon Italian seasoning
Salt and pepper to taste
3 cups cooked and cooled vinaigrette
Instructions
Bring a large pot of salted water to a boil
Add tricolor rotini and cook 8-10 minutes to al dente
Drain and rinse pasta with cold water to cool
In a mixing bowl, combine pasta, grape tomatoes, mozzarella, bell peppers, and olives
Whisk together Italian vinaigrette, Dijon mustard, and Italian seasoning
Pour dressing over salad and stir to coat evenly
Chill in refrigerator for at least 30 minutes before serving
Notes
Steep red onion in cold water for 10 minutes to mellow if using
Use nutritional yeast instead of Parmesan for vegan version
Add cherry tomatoes or zucchini as optional vegetable substitutions
Serves best at room temperature for 2 hours refrigeration preservation
Adjust vinaigrette quantity based on personal preference
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1-2 cups
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g