Summer meals are a breeze with this Easy Summer Pasta Salad. Whether you're entertaining or looking for a casual dish, this colorful salad will be a fixture on your menu.
4ouncesmini turkey pepperoni(or regular-size cut into quarters)
Dressing:
⅓cupred wine vinegar
¼cupgrapeseed oil(or similar)
1tablespoondried oregano
½teaspoonblack pepper
Instructions
Cook the pasta in well-salted water (Note 1) according to package directions. Drain and rinse before transferring the pasta to a mixing bowl. (Note 2)
Add the diced peppers and onion, sliced olives, and pepperoni to the pasta. Toss to combine.
Whisk together the red wine vinegar, oil, oregano, and pepper until well combined. Pour the dressing over the salad and toss to coat.
Serve immediately or refrigerate to allow flavors to blend. (Note 3)
Notes
For 1 pound of pasta, add 2-3 teaspoons salt to the pasta water.
Rinse the pasta before assembling the salad. Typically, pasta should not be rinsed, but I prefer to rinse when I make pasta salads. Otherwise, the salad can get gummy from the excess starch.
If the salad is stored for 2-3 days, add extra dressing as needed since the pasta will absorb some of it as it sits.