Description
A vibrant no-cook pasta salad combining tri-color rotini, Halloumi, cherry tomatoes, mozzarella, and a tangy vinaigrette. This make-ahead dish brings a perfect balance of creamy, peppery, and herby flavors to summer gatherings.
Ingredients
24 oz tri-color rotini pasta
1 pint cherry tomatoes
12 oz Halloumi (halal substitute for pepperoni)
1 red onion
1 green bell pepper
16 oz mozzarella (cubed)
1 cup grated parmesan (or nutritional yeast for vegan option)
8 oz olives (kalamata or green)
1 ½ cups olive oil
½ cup apple cider vinegar (non-alcoholic substitute for red wine vinegar)
2 tbsp Italian seasoning
2 tsp garlic powder
1 ½ tsp salt
1 tsp black pepper
½ tsp red pepper flakes
Instructions
Bring 6 quarts water to a boil and salt generously (1 tbsp). Add pasta and cook 2-3 minutes less than package instructions (al dente). Drain and rinse under cold water until room temperature.
Add halved cherry tomatoes, soaked red onion, diced bell pepper, cubed mozzarella, sliced olives, and crumbled parmesan to the cooled pasta.
In a jar, combine olive oil, apple cider vinegar, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes. Whisk until emulsified and pour over the salad. Toss to coat evenly.
Cover and refrigerate for at least 1 hour. Let sit 20-30 minutes if chilled for more than 2 hours before serving.
Notes
Soak red onion in cold water for 10 minutes to mellow its flavor if desired
Use gluten-free pasta for dietary adaptations
Chilling is essential for optimal flavor balance
Leftovers can be stored in the refrigerator for up to 3 days
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: No-cook
- Cuisine: Italian-American