Italian Pizza Pasta Salad

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 cup olive oil ($0.84)

1/4 cup red wine vinegar ($0.40)

1 tsp Dijon mustard ($0.06)

1/4 tsp garlic powder ($0.02)

1 Tbsp Italian seasoning ($0.30)

1/2 tsp salt ($0.02)

1/4 tsp pepper ($0.02)

2 Tbsp grated Parmesan ($0.22)

1 lb. rotini pasta ($1.00)

3 oz. pepperoni ($1.25)

4 oz. mozzarella ($1.15)

1 green bell pepper ($0.89)

1/4 cup red onion ($0.11)

1/2 12oz. jar banana pepper rings ($1.00)

1/2 4oz. can sliced black olives ($0.70)

Directions

Make the Italian dressing first so the flavors have a few minutes to blend. Add the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl or jar. Whisk the ingredients together, or place a lid on the jar and shake until combined. Set the dressing aside.

Cook the rotini according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to remove excess water from the pasta.

While the pasta is cooking and draining, prepare the other pasta salad ingredients. Cut the pepperoni in half or into quarters, and chop the mozzarella into small cubes. Dice the bell pepper and red onion. Drain the banana pepper rings and black olives.

When the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the rest of the prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Toss the ingredients to combine.

Give the dressing another shake or stir before drizzling it over the pasta salad. Toss the pasta salad once again to coat everything in the dressing. Serve immediately or refrigerate until ready to eat.

Nutrition

• Serving Size: 1 cup
• Calories: 394.33 kcal
• Total Fat: 19.61 g
• Sodium: 385.08 mg
• Total Carbohydrate: 44.11 g
• Dietary Fiber: 2.18 g
• Protein: 10.01 g