Ingredients
Equipment
Method
- Bring a pot of salted water to a boil and cook the veggie rotini pasta for 7-8 minutes until al dente.
- Drain pasta and transfer to a large mixing bowl. Toss with vegetable oil to prevent sticking.
- Refrigerate the pasta to cool completely.
- While pasta cools, prepare vegetables: halve tomatoes, chop bell peppers, onions, jalapeños, and cucumbers.
- Once pasta is cooled, combine with prepared vegetables, black olives, pepperoni slices, and torn mozzarella cheese.
- Add Italian dressing, starting with 1 cup and adding more if needed.
- Season with salt and pepper to taste.
- Refrigerate for at least one hour before serving to allow flavors to meld.
Notes
For best results, make this salad ahead and let it rest overnight in the refrigerator. For less heat, reduce the amount of jalapeños or remove their seeds. The recipe can be made vegetarian by omitting the pepperoni. Feel free to substitute the pasta shape with bowties, shells, or penne. The cheese can be swapped for feta or provolone if preferred.