Ingredients
8
8 servings
- •1 (8 ounce) package uncooked tri-color rotini pasta
- •6 ounces pepperoni sausage, diced
- •6 ounces provolone cheese, cubed
- •1 medium red onion, very thinly sliced and cut into 1-inch pieces
- •1 small cucumber, thinly sliced
- •0.75 cup chopped green bell pepper
- •0.75 cup chopped red bell pepper
- •1 (6 ounce) can pitted black olives, drained
- •0.25 cup minced fresh parsley
- •0.25 cup grated Parmesan cheese
- •0.5 cup olive oil
- •0.25 cup red wine vinegar
- •2 cloves garlic, minced
- •1 teaspoon dried basil
- •1 teaspoon dried oregano
- •0.5 teaspoon ground mustard seed
- •0.25 teaspoon salt
- •0.125 teaspoon ground black pepper
Instructions
- Gather all ingredients.
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
- Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
- Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
- Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.
Nutritional Facts
Per 8 servings
- Calories: 443
- Carbohydrate: 25g
- Fat: 32g
- Fiber: 4g
- Protein: 16g
- Sugar: 3g
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