Crispy Italiano Pasta Salad
Crispy Italiano Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces rotini pasta
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 4 ounces pepperoni, diced or mini
- 8 ounces mozzarella balls, small, halved
- 1/4 cup Parmesan cheese, grated
For the Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons McCormick Salad Supreme Seasoning
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the vegetables. Dice the cucumber and red bell pepper, halve the cherry tomatoes, finely dice the red onion, and slice the black olives. Dice the pepperoni and halve the small mozzarella balls.
⏱️ 10 min
- 3
In a small bowl, whisk together all the dressing ingredients: extra virgin olive oil, red wine vinegar, McCormick Salad Supreme Seasoning, granulated sugar, garlic powder, dried oregano, salt, and black pepper until well combined.
⏱️ 5 min
- 4
In a large mixing bowl, combine the cooled pasta, diced cucumber, red bell pepper, cherry tomatoes, red onion, black olives, diced pepperoni, and halved mozzarella balls.
⏱️ 5 min
- 5
Pour the prepared dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min
- 6
Stir in the grated Parmesan cheese. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. This also helps the pasta absorb the dressing for a more flavorful result.
⏱️ 60 min
- 7
Before serving, give the pasta salad another good stir. Taste and adjust seasoning if necessary. Serve cold.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Italiano Pasta Salad
For the Pasta Salad
- 12 ounces rotini pasta
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 4 ounces pepperoni, diced or mini
- 8 ounces mozzarella balls, small, halved
- 1/4 cup Parmesan cheese, grated
For the Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons McCormick Salad Supreme Seasoning
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the vegetables. Dice the cucumber and red bell pepper, halve the cherry tomatoes, finely dice the red onion, and slice the black olives. Dice the pepperoni and halve the small mozzarella balls.
⏱️ 10 min - 3
In a small bowl, whisk together all the dressing ingredients: extra virgin olive oil, red wine vinegar, McCormick Salad Supreme Seasoning, granulated sugar, garlic powder, dried oregano, salt, and black pepper until well combined.
⏱️ 5 min - 4
In a large mixing bowl, combine the cooled pasta, diced cucumber, red bell pepper, cherry tomatoes, red onion, black olives, diced pepperoni, and halved mozzarella balls.
⏱️ 5 min - 5
Pour the prepared dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 6
Stir in the grated Parmesan cheese. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. This also helps the pasta absorb the dressing for a more flavorful result.
⏱️ 60 min - 7
Before serving, give the pasta salad another good stir. Taste and adjust seasoning if necessary. Serve cold.
⏱️ 3 min