Description
This hearty rotini pasta salad is loaded with fresh vegetables, savory meats, and a zesty homemade vinaigrette, making it perfect for gatherings or a satisfying meal.
Ingredients
- 16 ounce box rotini pasta
- 1/2 red onion, thinly sliced
- 1 1/2 cups canned garbanzo beans, drained and rinsed
- 1 cup cherry tomatoes, halved (or 3 large Roma tomatoes, chopped)
- 1/2 large English cucumber, sliced
- 1 cup mozzarella cheese, grated
- 1/2 cup grated parmesan cheese
- 1/2 cup black olives, sliced
- 1 cup turkey pepperoni
- 1/3 cup pepperoncini, sliced
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 2–3 tablespoons water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 kalamata olives, finely minced (optional)
- 2 tablespoons finely grated parmesan cheese (optional)
Instructions
- Cook the rotini pasta in a pot of boiling salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with a small amount of olive oil if desired and let cool.
- Prepare the vinaigrette by combining red wine vinegar, olive oil, water, oregano, basil, garlic powder, onion powder, celery salt, red pepper flakes, salt, black pepper, and optional minced kalamata olives and parmesan in a jar or blender. Shake or blend until well emulsified. Refrigerate until ready to use.
- Prepare the vegetables by slicing the cucumber, onion, and tomatoes. Drain and rinse the garbanzo beans. Slice olives and pepperoncini. Grate the mozzarella and parmesan cheeses.
- In a large bowl, combine the cooled pasta, vegetables, garbanzo beans, cheeses, olives, turkey pepperoni, and pepperoncini.
- Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately or chill before serving.
Notes
- Chill the salad for 1–2 hours before serving for enhanced flavor.
- Add extra vegetables like bell peppers or spinach for more nutrition.
- Substitute turkey pepperoni with regular pepperoni or omit for a vegetarian version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir before serving as dressing may settle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 35 mg
