Pepperoni Pizza Pasta Salad

• Meat

  • 3 oz Pepperoni

• Produce

  • 8 oz Cherry tomatoes
  • 1 tsp Garlic powder
  • 2 tsp Oregano

• Pasta & Grains

  • 16 oz Tri-colored rotini

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3/4 cup Olive oil
  • 1/2 cup Red wine vinegar

• Dairy

  • 8 oz Cheddar cheese, sharp
  • 8 oz Mozzarella cheese
  • 3/4 cup Parmesan cheese, grated

Found on mostlyhomemademom.com

Description

Ingredients

• 16 oz tri-colored rotini
• 3/4 cup olive oil
• 3/4 cup grated parmesan cheese
• 1/2 cup red wine vinegar
• 2 teaspoons oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 8 oz cubed mozzarella cheese
• 8 oz cubed sharp cheddar cheese
• 8 oz cherry tomatoes, halved
• 3 oz sliced pepperoni, halved

Directions

• Cook rotini in a pot of boiling water for 7-9 minutes, or until done. Drain and rinse pasta under cold water until cool.
• Meanwhile, in a small bowl, whisk together oil, parmesan cheese, vinegar, oregano, garlic powder, salt and pepper. Place cooked pasta, vinegar mixture, and remaining ingredients in a large mixing bowl, turning to coat all ingredients. Refrigerate at least 2 hours before serving.