Hoagie Night always requires good sides, or else the bag of Baked Cheetos and the pickles get hit pretty hard. This pasta salad happened because I cannot escape the grocery store without succumbing to the lure of the impulse-buy. It’s not my fault that tri-colored rotini were buy-one-get-one free! I entered, list in hand, with the best of intentions. But, I had planned hoagie night, and I needed a good side! Well, needless to say that hoagie night is also equitable to feeling-lazy-but-don’t-want-take-out night. This recipe is so easy, that it doesn’t feel like you’re really doing any work. And, pasta salad is such a tasty accompaniment to sandwiches. This is hardly a recipe, and I doubt you could make a modification that would do anything but improve it. Still, this is what I came up with. (You may recognize some of the ingredients as leftovers from my other recent recipes!) Enjoy!
Easy Pasta Salad
- 8 oz tri-colored rotini
- 1/4 Vidalia onion, chopped
- 1/2 red bell pepper, chopped
- 1 T fresh basil, chopped
- 1 T fresh oregano, chopped
- 3 oz. sliced turkey pepperoni
- 1/4 C extra virgin olive oil
- 2 T red wine vinegar
- 1 T tomato paste
- 1 clove garlic, minced
- sea salt and fresh ground pepper
Cook pasta according to package directions in salted water. Drain and rinse under cold water. While it cooks, combine the onion, red bell pepper, and herbs in a serving bowl. Halve the pepperoni slices, and add them to the bowl as well. In a bowl, whisk together the oil, vinegar, tomato paste, and garlic. Season the dressing with salt and pepper. Add the drained pasta to the serving bowl. Toss with the veggies and pepperoni, dress, then toss again. Season with salt and pepper if desired.
Makes 4 side servings, or two meal sized.