Pepperoni Pasta Salad

By á-47

Ingredients

• Dressing:
• 12 oz. package of tri-colored rotini noodles
• 1 medium onion, chopped
• 1/2 cup black olives, sliced
• 1 1/2 cups sharp cheddar cheese, cubed (about 8 oz)
• 4 oz. sliced pepperoni
• 1 cup frozen peas, thawed
• 1/2 tea. salt
• 1/2 tea. pepper
• 1 Tbsp. Penzey's Tuscan Sunset
• 1 tea. Aleppo pepper, optional
• 1/2 tea. minced garlic
• 1 Tbsp. water
• 2/3 cup vegetable or olive oil
• 1/3 cup vinegar

Preparation

Step 1

Cook the pasta according to package directions. Be careful not to overcook; you don't want mushy noodles for pasta salad.

While the past is cooking, chop the onion, slice the olives, and cube the cheese. In a small bowl, mix the Tuscan Sunset, Aleppo Pepper, and minced garlic with 1 Tbsp. water and let sit 5 minutes, then mix with the oil and vinegar, whisking well.

When the pasta is done, drain and rinse briefly. Add the onion, olives, cheese, pepperoni, peas, salt and pepper to the pasta. Toss to combine. Pour the dressing over the pasta salad and mix well.

Serve warm or chilled.