• Cooking Time: 8 to 10
  • Servings: 8
  • Preparation Time:


  • 1 (8 ounce) package uncooked
  • tri-color rotini pasta
  • 6 ounces pepperoni sausage, diced
  • 6 ounces provolone cheese, cubed
  • 1 red onion, thinly sliced
  • 1 small cucumber, thinly sliced
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped red bell pepper
  • 1 (6 ounce) can pitted black
  • olives 1/4 cup minced fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground mustard seed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


  • Bring a large pot of lightly salted water to a boil.
  • Add rotini pasta, and cook for 8 to 10 minutes, until al dente.
  • Drain, and rinse with cold water.
  • In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
  • In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper.
  • Seal jar, and shake well.
  • Pour the dressing mixture over the pasta salad, and toss to coat.
  • Cover, and chill 8 hours in the refrigerator.


"This colorful pasta salad is packed with vegetables, pepperoni, and cheese. Toss with the simple dressing mixture, chill, and enjoy!"

Categories: Main Dish  Pasta  Pasta  Refrigerator  Stove 

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