This tri-colored pasta salad with broccoli, cauliflower, pepperoni, cheese, and spices is out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it but is best served the day after.
Ingredients
- uncooked tri-colored spiral pasta: 1 pack (16 ounce pack)
- head fresh broccoli, cut into bite size pieces: 1 piece
- head fresh cauliflower, chopped into bite size pieces: 1 piece
- red onion: 1 piece (chopped)
- garlic: 2 tsp (minced)
- ounces pepperoni slices, cut into quarters: 8 piece
- mozzarella cheese: 1 pack (8 ounce pack, cut into cubes)
- large pitted black olives, drained and: 1 can (6 ounce can, sliced)
- olive oil: 0.5 cup (to taste)
- red wine vinegar: 0.5 cup (to taste)
- salt and pepper: (to taste)
- italian seasoning: (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Place pasta in the pot; cook until al dente, 8 to 10 minutes. Drain and transfer to a bowl. Cover and chill in the refrigerator for 1 hour.
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Toss chilled pasta with broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.
