Classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a homemade vinaigrette. The perfect recipe to feed a crowd!
In salted boiling water, 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. Whisk to combine.
Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving.
If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving.
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Notes
Pasta salad looking dry?: If your pasta salad has been sitting for a while and beginning to dry out, add a splash of olive oil and vinegar and toss to coat.
Dressing alternatives: Vinaigrette can be substituted with your favorite bottled Italian dressing.
Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator and is best served with in 24 hours for best flavor and texture.
Yield: This recipe makes about 3490 grams or 123 ounces (about 7.6 pounds) of pasta salad. This weight depends entirely on the exact ingredients used, so I highly recommend weighing your own pasta salad if you'd like to divide it exactly.