the ultimate pasta salad

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Servs: 12  Prep: 15m  Cook: 10m  

"The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   Italian seasoning to taste Italian seasoning to taste
•   salt and pepper to taste salt and pepper to taste
•   1/2 cup olive oil, or to taste 1/2 cup olive oil, or to taste
•   1 (6 ounce) can large pitted black olives, drained and sliced 1 (6 ounce) can large pitted black olives, drained and sliced
•   8 ounces pepperoni slices, cut into quarters 8 ounces pepperoni slices, cut into quarters
•   1/2 cup red wine vinegar, or to taste 1/2 cup red wine vinegar, or to taste
•   1 (16 ounce) package uncooked tri-colored spiral pasta 1 (16 ounce) package uncooked tri-colored spiral pasta
•   1 (8 ounce) package mozzarella cheese, cut into cubes 1 (8 ounce) package mozzarella cheese, cut into cubes
•   1 head fresh cauliflower, chopped into bite size pieces 1 head fresh cauliflower, chopped into bite size pieces
•   1 head fresh broccoli, cut into bite size pieces 1 head fresh broccoli, cut into bite size pieces
•   2 teaspoons minced garlic 2 teaspoons minced garlic
•   1 red onion, chopped 1 red onion, chopped

Instructions

1. 1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.
   2. Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

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Cari G. November 09

I would like to try these this weekend, and let you know..Thanks

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