Ingredients:

  • 1 lb Rotini pasta
  • 1 tbsp Extra virgin olive oil
  • 1 cup Mayonnaise
  • 1/2 cup Plain Greek yogurt
  • 3 tbsp Red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp Dried Italian seasoning
  • 1 tsp Garlic powder
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 cup Grape tomatoes, halved
  • 1 cup English cucumber, quartered and sliced
  • 1/2 cup Red bell pepper, finely diced
  • 1/2 cup Sliced black olives
  • 1/2 cup Red onion, finely minced
  • 1/2 cup Mini pepperoni
  • 1/2 cup Cubed sharp cheddar cheese

Instructions:

  1. Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook the 1 lb rotini pasta for 10 minutes, which should be 1 minute less than the package directions. Note: We want an al dente texture that holds up against the dressing.
  2. Shock the noodles. Drain the pasta in a colander and immediately rinse with cold water until the noodles feel completely chilled to the touch. until no steam remains.
  3. Apply the oil barrier. Transfer the chilled pasta to a large bowl and toss with 1 tablespoon of extra virgin olive oil. Note: This creates a hydrophobic barrier that keeps the dressing on the outside of the noodle.
  4. Whisk the dressing. In a separate small bowl, combine the 1 cup mayo, 1/2 cup Greek yogurt, 3 tbsp red wine vinegar, 2 tsp Dijon mustard, and all the spices. until the color is uniform and silky.
  5. Prep the vegetables. While the pasta is drying slightly, halve your 1 cup grape tomatoes and slice the English cucumber into quarters. Finely dice the 1/2 cup red bell pepper and 1/2 cup red onion.
  6. Combine the mix ins. Add the tomatoes, cucumber, pepper, 1/2 cup black olives, red onion, 1/2 cup mini pepperoni, and 1/2 cup cubed cheddar to the bowl with the pasta.
  7. Dress the salad. Pour the creamy mixture over the pasta and vegetables.
  8. Toss thoroughly. Use a large spatula to fold the dressing in, ensuring every spiral of rotini is coated. until the dressing looks velvety and even.
  9. Final Seasoning Check. Taste a single noodle with a piece of cheese. Add a pinch more salt or pepper if the flavors don't pop.
  10. Chill for transport. Transfer to an airtight container and refrigerate for at least 20 minutes before heading to the office. This process ensures that the pasta is cold when the dressing hits it. If the pasta is even slightly warm, it will drink up that dressing like a sponge, and you'll arrive at the office with a bowl of dry, sticky noodles. The olive oil step is the secret sauce that many home cooks skip, but it is the difference between a good salad and a great one. The Quintessential Creamy Egg Salad Sandwich Recipe — Master the best egg salad sandwich recipe thats perfectly creamy and tangy In...Easy Penne Pasta and Alfredo Sauce Creamy Dream Come True — Whip up the best penne pasta and alfredo sauce ever This creamy dreamy recipe...The Definitive Homemade Caesar Salad Tangy Creamy — Forget the shopbought stuff This Classic Caesar Salad Recipe delivers a tangy... $img_2$