Ingredients
Scale
- 12 oz uncooked rotini noodles
- 1 C. Colby jack or mild cheddar cheese cubes
- 1 medium red onion, sliced
- 1 medium cucumber, sliced and cut into quarters
- 1/2 C. black olives, sliced
- 1 C. cherry or grape tomatoes, cut in half
- 3/4 C. pepperoni slices cut in 1/2’s or 1/4‘s
- 1 tbs. garlic powder
- 1 tbs. onion powder
- 1 tbs. sugar
- 2 tbs. dried oregano
- 1 tsp. pepper
- 1 tsp. dried basil
- 1/4 tsp. thyme
- 1 tbs. dried parsley
- 1/4 tsp celery salt
- 1 1/2 tbs. salt
- 2 Tbs. from the above mixture
- 1/4 C. apple cider vinegar
- 2/3 C. oil
- 2 tbs. water
Instructions
- To Make the Italian Dressing: Combine the dry ingredients (garlic powder through salt) to make the dry Italian dressing.
- Use 2 Tbs. of dry Italian seasoning and add in the apple cider vinegar, oil, and water. Mix well. A mason jar is perfect for this, just add and shake to combine!
- To Make the Pasta Salad: Bring a large pot of water, along with 1 tablespoon of olive oil to a boil. Add in the 12 oz of uncooked rotini noodles. Cook for 8-9 minutes, drain and rinse. If you’re assembling your salad right away, rinse the noodles under cold water until they’re a decently chill temperature. Otherwise, you can let them cool a bit on the counter, then put them in the fridge until you need them.
- Combine the salad ingredients (noodles through pepperoni slices) and gently toss.
- Add the dressing to the salad. I always do it by taste and add more if needed. Store the rest of the dressing covered in the fridge and use as needed.
- Serve your homemade Italian pasta salad immediately, or keep in the fridge to serve the next day. This is the type of recipe that often is even better the next day, when the flavors have really had a chance to mingle!