Perfect Pasta Salad
A bright and tangy pasta salad that combines colorful pantry ingredients and fresh produce, designed to hold texture well and be easily transportable for picnics.
Ingredients
Main Ingredients
- 8 ounces Tri-Colored Pasta (rotini or fusilli suggested) Quality semolina pasta recommended for better texture.
- 1 cup Chopped Green Peppers (or red/yellow peppers) Cut into small, even dice.
- 1 cup Diced Tomatoes Remove seeds for less liquid if desired.
- 1/2 cup Chopped Red Onions Slice thinly for better distribution.
- 1 cup Cubed Provolone Cheese Use block cheese and cube it for better texture.
- 4 ounces Sliced Pepperoni Slice thin to avoid dominance in the salad.
- 1/2 cup Sliced Black Olives Halve or slice for smaller bursts of flavor.
Dressing Ingredients
- 1/4 cup Extra Virgin Olive Oil Choose a quality product for best flavor.
- 2 tablespoons Red Wine Vinegar Adjust to taste.
- 1 tablespoon Sugar Balance flavors as needed.
- 1 teaspoon Oregano Dried or fresh depending on preference.
- Salt and Pepper to taste Salt and Pepper Add to adjust for flavor.
Instructions
Cooking the Pasta
- Cook the pasta until al dente in well-salted boiling water, then rinse under cold water to cool.
Preparing Vegetables
- Chop peppers, dice tomatoes, and slice red onions.
Cubing and Slicing
- Cube the provolone cheese and slice the pepperoni and olives.
Making the Dressing
- Whisk together the olive oil, red wine vinegar, sugar, oregano, salt, and pepper until emulsified.
Combining Ingredients
- In a large bowl, combine the pasta, vegetables, cheese, pepperoni, and olives. Pour dressing over and toss gently.
Chilling
- Chill for at least 30 minutes before serving to let flavors meld.
Notes
Best served cold; if transporting, keep in a cooler. Can be made a day ahead for convenience.