Ingredients
Scale
- 1 lb rotini noodles
- 3.5 oz turkey pepperoni (quartered)
- 4 oz turkey slices (cut into quarters)
- 1 pint cherry tomatoes (halved)
- 1 cup black olives (halved and drained)
- 1 orange bell pepper (diced)
- 1 green bell pepper (diced)
- 1/2 cup finely diced red onion
- 8 oz mozzarella pearls
- 3/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 teaspoon salt
- 1/2 tsp oregano
- 1/2 tsp paprika powder
- 1/2 tsp pepper
- 1/2 teaspoon sugar
Instructions
- Cook rotini noodles in salted boiling water until al dente; drain and rinse under cold water.
- Chop vegetables: halve cherry tomatoes, dice bell peppers, finely chop onion, and slice olives.
- In a large mixing bowl, combine cooked pasta with chopped vegetables and quartered turkey pepperoni and slices.
- In a separate bowl, whisk together olive oil, apple cider vinegar, lemon juice, grated Parmesan cheese, and dried herbs.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Garnish with mozzarella pearls before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg