By Victoria Heerschap
Not every side dish needs to be steaming. This cool and refreshing pasta salad is a great addition to a family meal. I especially enjoy it paired with homemade burgers, or baked chicken. Since you make it ahead of time and serve it cold, it’s a great recipe for a busy night. Just scoop and serve along with your entrée, and watch it disappear before your eyes! Bonus – it makes a ton of leftovers for a quick lunch or hearty snack.
You can use pretty much any non-noodle pasta for this recipe, but I prefer the tri-colored fusilli or rotini. Their spiral shape works well with the mix-ins, and the bright colors will liven up any plate. Other good options include macaroni, penne, rigatoni, farfalle (bowtie), or small shells.
Pasta Salad Recipe
Ingredients:
1 lb. box pasta of choice
8 oz. mini pepperonis (or quartered pepperoni slices)
6 oz. fresh mozzarella cheese – cubed
1 – 4 oz. can sliced black olives – drained
1/4 cup roasted red peppers – chopped
1/4 cup parmesan cheese – grated
1/2 cup Italian dressing
Directions:
Cook pasta according to box directions. Drain and rinse with cold water and remove to a large mixing bowl.
Prepare your mix-ins by quartering the pepperoni (if not using minis), cutting the mozzarella into small cubes, and chopping the roasted red peppers. Combine the pepperoni, mozzarella and parmesan cheeses, olives, and red peppers together with the pasta in the mixing bowl. Toss with the Italian dressing, cover, and chill for at least 2 hours. Add more dressing if the pasta salad seems a little dry. Enjoy on the side at dinner-time or all by itself any time!