It’s been a while since I’ve done a food porn post – I misplaced my camera for a while, and then realized it was pretty much right in front of me the whole time. I found these huge spiral noodles at Giant Eagle yesterday, and thought to myself, “this would make one hell of a pasta salad.” So, I basically took my standby pasta salad recipe and jazzed it up a bit to match the huge size of the pasta.
Italian Pasta Salad
12 oz jumbo rotelle or 8 oz. regular rotelle pasta
1 small red pepper, julienned into thin slices
1/2 large red onion, sliced thinly
10-15 grape tomatoes, halved
16 oz. fresh mozzarella (get the 1/3 oz sized ciliegine)
6-8 leaves fresh basil, sliced in a chiffonade
1 stick margherita pepperoni, diced into small pieces
1 cruet prepared Good Seasons Italian Dressing
Prepare pasta according to package instructions, and then rinse under cold water to cool quickly. Toss all ingredients together in a bowl. Chill at least 1 hour before serving.