Ingredients
Dressing | |
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½ | cup olive oil |
3 | teaspoons red wine vinegar |
1 | tablespoon Dijon mustard |
1 | tablespoon minced garlic |
1 | fluid ounce dried oregano |
½ | teaspoon kosher salt |
¼ | teaspoon red pepper |
Salad | |
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1 | (12-ounce) box tricolor rotini, cooked, drained and cooled |
1 | cup halved mixed cherry tomatoes |
1 | (6-ounce) can sliced black olives, drained |
½ | cup basil leaves, torn |
10 | ounces provolone cheese, cubed |
1 | (5-ounce) bag HORMEL® Pepperoni |
Salt and pepper, to taste | |
Red pepper flakes, if desired |
Directions
For the Dressing
In small bowl, whisk together ingredients.
For the Salad
In large bowl, combine rotini and remaining ingredients except dressing.
Toss pasta salad with dressing.