Italian Chopped Pasta Salad
Cuisine: Pasta Salad
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
- 12 oz. tri-color rotini
- 1 pint grape or cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 8 oz. monterey jack cheese
- 6 oz. pepperoni, chopped*
- ½ cup finely chopped red onion
- 1 15.5 oz can chickpeas, rinsed and drained
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. garlic powder
- 1 tbsp. dried oregano
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- In a large bowl, combine tomatoes, cucumber, peppers, cheese, pepperoni, red onion, and chickpeas. Add pasta.
- In a small bowl, whisk together, olive oil, vinegar, salt, pepper, garlic powder, and oregano. Add to pasta salad.
- Toss to combine. Can be served immediately but is even better after a few hours or overnight.
*I used pepperoni slices that I then cut into quarters, but you can chop the pepperoni however you like.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/italian-chopped-pasta-salad/
3.5.3226