Description
A colorful and flavorful pasta salad featuring pepperoni and beans, perfect for any gathering.
Ingredients
Scale
- 1 box (16 ounces) Rotini pasta, cooked al dente
- 1 cup (138 g) pepperoni, chopped
- 1 container (10 ounces) cherry tomatoes, finely chopped
- 1 tablespoon finely chopped cilantro (or parsley if preferred)
- 1 small red onion, finely chopped
- 1 can (15.25 ounces) yellow corn, drained
- 1 can (11 ounces) white corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15.5 ounces) black-eyed peas, drained and rinsed
- 1 medium jalapeno pepper, seeded and finely chopped (optional)
- 1 red bell pepper, seeded and finely chopped
- 1 orange bell pepper, seeded and finely chopped
- 1 yellow bell pepper, seeded and finely chopped
- 1 cup (216 g) Italian vinaigrette, plus more to taste
- Salt, to taste
Instructions
- Cook the Pasta: Boil salted water and cook the rotini pasta until al dente according to package instructions. Drain and rinse with cold water.
- Mix Ingredients: In a large bowl, combine the cooled pasta, chopped pepperoni, cherry tomatoes, cilantro, red onion, both yellow and white corn, black beans, black-eyed peas, jalapeno (if using), and all the chopped bell peppers.
- Dress the Salad: Pour in about 1 cup of the Italian vinaigrette over the salad. Mix well to combine, then taste and adjust seasoning as needed.
- Refrigerate: Cover with plastic wrap and refrigerate until ready to serve, allowing flavors to meld.
Notes
Best served fresh but can be made a day in advance. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg