The Perfect Side Dish: Pizza Pasta Salad

This recipe is the perfect dish to make for any potluck or upcoming summer party.  You must add this to your 4th of July menu.  It comes from my Aunt Karen who unfortunalely lives far away from us in Florida.  Even though we don’t get to see each other often, we often exchange recipes.  For holidays and get togethers, my mom and her often chat about their menus and come up with various new ideas that they each have tried.  This is a recipe she suggested several years ago and we have used it on a regular basis ever since.  It’s simple and tasty.  The flavors combine together perfectly to create a harmonious dish.

Pizza Pasta Salad {print recipe}
1-pound box rotini pasta
16-ounces sharp cheddar cheese
1 {6-ounce} package pepperoni*
1 large red pepper
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
1/4 cup parmesan cheese
1/2 cup sugar
1/3 cup apple cider vinegar
1 clove garlic, finely minced or grated
1/3 cup onion, finely minced or grated {about 1/2 medium onion}

Cook the pasta according to package directions.  Rinse and let cool; set aside.  In a small bowl, whisk together the sugar and olive oil.  Try to dissolve the sugar as much as possible.  Then add the salt, pepper, parmesan cheese, vinegar and garlic.  Let this set and marinate while the rest of the ingredients are prepared.  Meanwhile, cut the cheese into 1/2-inch square pieces, cut the pepperoni in half or quarters,  dice the red pepper into about 1-inch slivers, and finely mince or grate the onion.  Combine all the ingredients together and toss until everything is evenly combined.  Chill in the refrigerator for at least 2 hours before serving.  The longer this salad sits, the more the flavors combine and the better it tastes.

*I prefer using turkey pepperoni because it is less greasy.  I am generally not a fan of substituting regular products for turkey, but it tastes great and makes a big difference.