Ingredients
- 8 ounces rotini pasta, cooked and drained
- 1 (5 ounce) package Hormel pepperoni minis, (or whole pepperonis quartered; I like to crisp them up in the microwave)
- 4 ounces provolone cheese, (or cheddar) cut into 1/4 inch cubes
- 1 cup grape tomatoes, halved
- 1 green bell pepper, seeded and diced
- 1 (2.25 ounce) can sliced ripe olives
- 1/4 cup diced red onion
- 2 tablespoons grated Parmesan
Dressing: (you can use 3/4 cup store bought Italian dressing as a shortcut)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder, (or fresh minced garlic)
- 1/2 teaspoon salt
- pepper to taste
Instructions
- Cook pasta in heavily salted water according to package directions. Drain and cool. Toss all of the salad ingredients except for the Parmesan cheese in a large bowl. Prepare dressing by whisking all of the dressing ingredients in a bowl. Add the dressing to the pasta and toss to coat. Chill for at least 1/2 hour until serving. Stir well and top with grated Parmesan cheese right before serving.
Notes
Note: My little kids won't eat pasta salad so I warmed up the leftovers with marinara and everyone loved it.
Serving: 1cup, Calories: 201kcal, Carbohydrates: 19g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.002g, Cholesterol: 9mg, Sodium: 223mg, Potassium: 137mg, Fiber: 1g, Sugar: 2g, Vitamin A: 280IU, Vitamin C: 12mg, Calcium: 107mg, Iron: 1mg