This dish is special since it is cooked with a tri-color rotin, loaded with cheese and vegetables, and drizzled with a homemade vinaigrette. I believe that this recipe is frequently the best one to serve a large group.

I genuinely enjoy this traditional salad recipe because it is cooked from scratch and is quick and simple. It also yields enough food to serve 24 or more individuals.

Simple components like rotini pasta, pepperoni, two types of cheeses, numerous vegetables, and a homemade vinaigrette dressing make up this salad. This salad will be served at your next family reunion, backyard BBQ, outdoor picnic, or birthday party. For every situation, it’s an honorable choice!


24 ounces tri-color rotini pasta uncooked
1 pint cherry tomatoes halved
12 ounces sliced pepperoni
1 red onion diced
1 green bell pepper diced
16 ounces mozzarella cheese cubed
1 cup grated parmesan cheese

8 ounces olives sliced
Vinaigrette dressing
1 ½ cups olive oil
½ cup red wine vinegar
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 ½ teaspoons salt
1 teaspoon pepper
½ teaspoon red pepper flakes


Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.

Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.

In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.

Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.

Enjoy !