Italian Pasta Salad with Pepperoni
Ingredients
The pasta salad
-
1
pound
thin spaghetti
-
2
tablespoons
kosher salt
-
2
cucumbers
quartered and sliced
-
1
red bell pepper
seeded and chopped
-
½
red onion
thinly sliced
-
10
ounces
cherry tomatoes
-
8
ounces
mini pepperoni
-
1
14-ounce can
sliced black olives
-
½
cup
grated Parmesan cheese
The dressing
-
1
cup
extra virgin olive oil
-
½
cup
red wine vinegar
-
2
tablespoons
Italian seasoning
-
2
teaspoons
sugar
-
1
clove
garlic
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground black pepper
Instructions
- Cook the spaghetti in boiling salted water according to package directions.
- Drain the spaghetti, rinse it with cold water, and let it cool.
- In a large bowl, combine the cooled spaghetti with cucumbers, red bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives, and Parmesan cheese.
- In a jar, mix olive oil, red wine vinegar, Italian seasoning, sugar, garlic, kosher salt, and black pepper. Shake well to combine.
- Pour the dressing over the pasta mixture and toss to coat.
- Chill the salad for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
461
Total fat
21g
Total carbohydrates
50g
Total protein
18g
Sodium
2917mg
Cholesterol
35mg
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