• Cook the pasta in boiling salted water for about 6 minutes or until al dente.
  • While the pasta is cooking, start to prep the pepperoni and mozzarella by cutting into cubes. Place in a large glass mixing bowl.  Add sliced black olives.  Slice the grape tomatoes in half and add to the bowl.
  • Small dice the red, yellow, and orange bell peppers and add to the bowl.  Cut the green onions, finely chop the fresh parsley and add to the bowl.
  • Drain the pasta and run under cold water to stop the cooking process, and cool rapidly. Add the pasta to the bowl.
  • In a separate small bowl, mix together the olive oil, red wine vinegar, sugar, salt, and pepper. Taste the vinaigrette and adjust seasoning to taste.
  • Pour vinaigrette over the pasta and mix well until well coated.
  • Refrigerate for 1 hour or overnight before serving.

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