This cold pasta salad recipe is great for a light summertime meal, snack, or side dish. It's also great to bring to parties and your warm-weather gatherings. With lots of raw veggies, plus protein-rich pasta, pepperoni, and white cheddar cheese, this pasta salad is both healthy and satisfying. It's finished with a simple olive oil and apple cider vinegar dressing--so that's healthy, too!
In a large pot, bring 8-10 cups of spring or filtered water to a boil; add pasta and cook to al dente, according to package instructions.
As soon as the pasta is done, strain it in a colander in the sink.
Rinse pasta well in cold water, tossing it as you go to make sure all the pasta is rinsed and is given a chance to be cooled by the water.
Drizzle 2 T of oil over pasta, tossing until well coated.
Wash veggies thoroughly with water--or with an ultrasonic device, if preferred.
Chop veggies into small (about 1-2 cm) pieces that will easily fit on a fork; set aside.(If using whole black olives, slice them, press them flat as you slice them to feel for any pit fragments that may remain in the the olive; remove any fragments before using the olives in this recipe.)
Slice pepperoni and cube cheese.
Combine 4 cups cooked pasta, 1 cup chopped green peppers, 1 cup chopped tomatoes, 4 ounces cubed cheese, 1/2 cup sliced black olives, 1 cup chopped English cucumber, and 6 ounces chopped pepperoni, in large bowl.
Toss prepared salad with 2 T apple cider vinegar, an additional 2 T olive oil, and pepper, and toss until well coated.
Distribute to serving bowls or plates.
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Keyword Delicious pasta salad recipe, Pasta salad, Pasta salad recipe, Tasty pasta salad, Tasty pasta salad recipe