Ingredients
Scale
- 12 oz Rotini or Fusilli pasta
- 1 cup mini pepperoni slices
- 1 cup mozzarella pearls (or cubed fresh mozzarella)
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, finely minced
- 3/4 cup zesty Italian dressing
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano or Italian seasoning
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until it reaches an al dente texture. Drain the pasta and rinse it immediately under cold water to stop the cooking process and cool it down quickly.
- Step 2: Prepare the Pizza Toppings: While the pasta is boiling, chop your vegetables. Half the cherry tomatoes, dice the green bell peppers, and mince the red onion. If you are using large pepperoni slices, cut them into quarters, though mini pepperoni slices work best for a bite-sized experience.
- Step 3: Combine Ingredients: In a large mixing bowl, combine the cooled pasta, mini pepperoni, mozzarella pearls, tomatoes, olives, bell peppers, and red onion. Toss gently to distribute the ingredients evenly.
- Step 4: Dress the Salad: Pour the Italian dressing over the mixture. Add the grated Parmesan cheese and dried oregano. Fold everything together until every piece of pasta and vegetable is well-coated in the dressing.
- Step 5: Chill and Pack: For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. Divide the pasta salad into four airtight lunchbox containers. Garnish with fresh basil if desired.
- Cook Time: 25 minutes
- Diet: Omnivore