Description
- Pepperoni Pasta Salad delivers bold, savory flavor with creamy mozzarella and a pesto vinaigrette — your next favorite pasta salad
Ingredients
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1 lb cavatappi or penne pasta
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1 lb cherry tomatoes, halved
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1 lb fresh mozzarella, diced
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¾ cup kalamata olives, pitted and chopped
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½ lb turkey pepperoni or plant-based alternative, diced
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¾ cup extra-virgin olive oil
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5 Tbsp prepared pesto
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2 Tbsp apple cider vinegar
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2 tsp kosher salt
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2 tsp freshly ground black pepper
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10 sun-dried tomatoes in oil, drained and chopped
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2 garlic cloves, minced
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1 cup grated Parmesan cheese
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Fresh basil, chopped (optional, for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Drain and let it cool completely.
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In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, olives, and diced turkey pepperoni or plant-based alternative.
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In a food processor or blender, blend the olive oil, pesto, vinegar, salt, pepper, sun-dried tomatoes, and garlic until nearly smooth.
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Pour the dressing over the pasta mixture. Add the Parmesan cheese and toss until evenly coated.
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Garnish with fresh basil if desired and serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta and Grain Salads
- Method: Boiling, Mixing
- Cuisine: American-Mediterranean