Pepperoni Pasta Salad
The Stay At Home Chef
1. In a pot boil enough water to cook the pasta. once water boils add the pasta and cook it according to the package directions. drain and rinse with cold water until pasta is cooled.
2. In a large mixing bowl, make your dressing by whisking together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tsp lemon juice, 2 tsp italian seasoning, 1 tsp sugar, 1/2 tsp garlic powder, and a pinch red pepper flakes.
(Incase you dont have red wine vinegar you can also use white wine vinegar or apple cider vinegar)
3. Add cooked pasta in with the italian dressing. toss with 1 pint cherry tomatoes cut into half, 8 ounces mini mozzarella cheese balls, 1/2-1 cup sliced olives, 1 cup mini pepperonis, 1/2 cup pepperoncinis and 1/2 diced red onion.
4. Cover bowl with plastic wrap and refrigerate for 1 hour before serving.