Ingredients
| Dressing | |
|---|---|
| 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 | |
|---|---|
| 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.