Italian Chopped Pasta Salad
Cuisine: Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 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
Instructions
  1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  2. In a large bowl, combine tomatoes, cucumber, peppers, cheese, pepperoni, red onion, and chickpeas. Add pasta.
  3. In a small bowl, whisk together, olive oil, vinegar, salt, pepper, garlic powder, and oregano. Add to pasta salad.
  4. Toss to combine. Can be served immediately but is even better after a few hours or overnight.
Notes
*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/