Vibrant Garden Pasta Salad
This Vibrant Garden Pasta Salad is a delightful mix of colorful veggies and cheeses, tossed in a tangy homemade dressing. It's a crowd-pleaser and perfect for a gathering!
Ingredients
- 24 ounces tri-color rotini pasta uncooked
- 1 pint cherry tomatoes halved
- 12 ounces sliced pepperoni
- 1 red onion diced
- 1 green bell pepper diced
- 16 ounces mozzarella cheese cubed
- 1 cup grated parmesan cheese
- 8 ounces olives sliced
- 1.5 cups avocado oil
- 1/2 cup apple cider vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons onion powder
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Boil a large pot of salted water and cook the tri-color rotini until al dente. The pasta should be firm yet tender. Once done, drain it and rinse with cold water to stop the cooking process and bring it to room temperature.
- Place the cooled pasta into a large serving bowl. Add the halved cherry tomatoes, sliced pepperoni, diced onion and bell pepper, cubed mozzarella, parmesan cheese, and sliced olives. Gently toss to combine all ingredients.
- In a separate mixing bowl, whisk together the avocado oil, apple cider vinegar, Italian seasoning, onion powder, salt, pepper, and cayenne pepper until emulsified and slightly thickened.
- Pour the dressing over the pasta salad and toss to evenly coat the ingredients. Refrigerate the salad for at least one hour to enhance the flavors.
- Before serving, if the salad is very cold, let it sit at room temperature for 20-30 minutes. Give it another toss to redistribute the dressing. Serve and enjoy!
Notes
I love how this pasta salad becomes even more flavorful after chilling. It's refreshing and ideal for picnics and barbecues. Feel free to customize it by adding your favorite fresh herbs or switching the cheese to suit your taste.