This amazing pasta salad should be made at least one day ahead, and leftovers remain delicious for a very long time.
I’ve been known to make this on a Sunday and bring it for lunch every day for the entire work week.
It’s another cool summer favorite that comes together quickly, with no advanced cooking skills required.
Dressing:
3/4 cup olive oil
3/4 cup red wine vinegar
1/4 cup sugar
1 Tablespoon fresh oregano, chopped
1 teaspoon salt
1/2 teaspoon pepper
Pasta:
1 pound pasta, any size or shape, cooked (I like to use farfalle or rotini)
2 cups chopped green pepper
2 cups diced tomatoes (canned tomatoes works fine)
1 and 1/2 cups chopped red onion
1/2 pound sliced pepperoni (I used the mini ones)
1/2 cup sliced black olives
Directions:
Mix together dressing ingredients first. Stir until sugar is dissolved.
Cook the pasta according to directions and rinse under cold water until cool.
Put the cooked pasta in a large bowl. Add all other chopped ingredients. Pour the dressing over the mixture, cover, and refrigerate for at least 24 hours.