Zesty Italian Pasta Salad is one delicious salad that's filled with cheese, pepperoni, vegetables, pasta, layered in a savory dressing that's perfect as a side dish or main course.
Ingredients
1-12 ounce box tri-colored rotini pasta
1 bunch fresh asparagus, steamed and chopped
¾ cup pitted sliced black olives
1-1/2 cup mini pepperoni
1-1/2 cup Mozzarella cheese, (your choice of cheese)
½ cup red onion, diced
1 cup sliced red radishes
1-16 ounce Italian Dressing
2 tsp. lemon zest and orange zest (optional)
1 tsp. sugar
2 tsp. lemon juice and orange juice (optional)
1 tsp. garlic powder
1 tsp. oregano, dried
Instructions
Cook the pasta until al dente, which is approximately 7 to 8 minutes. Drain; Rinse the pasta with cold water to stop the cooking process.
Place the pasta in a large bowl.
Prep the asparagus by cutting off the lower ½ to 1-inch woody stem of the vegetable.
Cut the asparagus into bite-size pieces.
Steam the asparagus for 4 to 5 minutes until fork tender.
Run cold water over the asparagus to stop the cooking process.
Add the asparagus to the cooked pasta.
Add the sliced radishes, cubed cheese, chopped red onions, sliced black olives, and the mini-pepperoni to the bowl.
Gently combine the ingredients together.
In a small bowl combine the juice, zest of the lemon and orange, dried oregano, garlic powder, the bottled Italian dressing, and blend thoroughly. Pour the dressing over the pasta salad.
Toss to coat. Refrigerate overnight or for 3 to 4 hours. This will allow all of the flavors to marry together.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/zesty-italian-pasta-salad/