John Colaneri's Pasta Salad Recipe

This hassle-free pasta is served cold, so John likes it as a side dish for a backyard potluck or as a snack straight from the fridge.

Time: 50 min | Serves: 6-8

Ingredients

• Kosher salt
• 12 ounces tricolor rotini
• 2½ tablespoons red wine vinegar
• 6 tablespoons extra-virgin olive oil
• 1 large red bell pepper, seeded and diced
• 1 15.5-ounce can chickpeas, drained and rinsed
• 1 6-ounce can pitted black olives, drained and sliced
• 3 ounces pepperoni, diced
• 4 ounces sharp cheddar cheese, diced

Instructions

1. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs.

2. Meanwhile, make the vinaigrette: In a large bowl, whisk the vinegar, olive oil, and ½ teaspoon kosher salt until emulsified.

3. When the pasta is done, drain it, and add it to the bowl with the vinaigrette. Toss to coat. 

4. Add the red pepper, chickpeas, olives, and pepperoni to the bowl, and toss. Cover and refrigerate about 30 minutes. 

5. When the pasta salad is cool, add the cheese, toss, and serve.