This isn’t your average pasta salad. With large chunks of parmesan and pepperoni, this is as textured as it is yummy, and is sure to be a big hit.
Chunky Parm and Pepp Pasta Salad
12 ounces tri-color rigatoni
1 tablespoon kosher salt
1 low-sodium chicken bouillon cube (optional)
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
1 pint cherry tomatoes, halved
1 6.5-ounce pepperoni log, chopped
1 8-ounce parmesan wedge, coarsely chopped
1/2 cup olive oil
1 teaspoon Italian seasoning
1/4 teaspoon red chili flakes
1/4 teaspoon freshly ground black pepper
Season a large pot of water with salt and the bouillon cube, and place over high heat until it boils. Add in pasta, and cook al dente according to packaging; strain when done, disposing the water. Cool to room temperature.
In the meantime, in a large bowl, whisk together the olive oil and spices.
Add the pasta, and toss until evenly coated.
Add in the remaining ingredients, and mix until incorporated. Refrigerate until serving.