Description
A bright and tangy pasta salad with pepperoni, fresh veggies, and zesty Italian dressing, perfect for potlucks and summer gatherings.
Ingredients
- 1 box of pasta (rotini, penne, or farfalle)
- 1 cucumber, peeled and diced
- 1 yellow bell pepper, diced
- 1/2 package of grape tomatoes, halved
- 1 can black olives, drained and diced
- 1 package of mini pepperoni (about 3–4 oz)
- 1/2 bottle of zesty Italian dressing (any brand)
Instructions
- Bring a large pot of water to a rolling boil. Salt the water generously (about 1–2 tablespoons for 4–6 quarts).
- Add the pasta and cook according to box directions until just al dente (usually 1–2 minutes less than package time). Drain.
- Immediately rinse the pasta under cold running water to stop cooking and cool it quickly. Shake off excess water and transfer to a very large mixing bowl.
- Prep the vegetables: peel and dice the cucumber, dice the yellow bell pepper, halve the grape tomatoes, and drain and dice the black olives. Add all to the bowl with pasta.
- Add the mini pepperoni to the bowl. If you prefer smaller bites, halve or quarter the slices.
- Shake the dressing bottle and pour about half of it over the pasta mixture. Toss gently until everything is evenly coated. Taste and add more dressing if you like it saucier.
- Cover and refrigerate for at least 30 minutes to let flavors meld. For best flavor, chill for 2–4 hours.
- Before serving, give it a final stir. If the pasta has absorbed too much dressing, drizzle a tablespoon or two more and toss.
Notes
Serve chilled or at cool-room temperature. Store in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian