📖 Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions, until al dente (usually around 8-10 minutes).
2. Drain and rinse: Once the pasta is cooked, drain it well. Rinse with cold water to stop the cooking process and prevent the pasta from sticking together. This step is crucial for a non-sticky salad!
3. Prep the ingredients: While the pasta is cooking, halve the cherry tomatoes. If you're using large mozzarella balls, cut them in half or quarters. If using the small ones leave them be.
4. Combine everything: In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella balls, and pepperoni slices. Pro tip: if you really want to reduce the mess, consider getting the mini pepperonis too.
5. Make the vinaigrette: In a small bowl or jar, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper. Taste and adjust seasonings as needed.
6. Dress the salad: Pour the vinaigrette over the pasta mixture and toss gently to coat everything evenly. Be careful not to overdress the salad, as it can become soggy.
7. Chill: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Chilling also helps to keep the salad fresh and prevents it from getting too warm on your road trip.
8. Pack it up: When you're ready to hit the road, pack the pasta salad in a portable, airtight container. Individual containers are ideal for easy serving and portion control. No forks needed but if you're bringing the pasta salad for multiple people make sure that everyone has the right ammount of food and utensils!
9. Enjoy: When you're ready for a snack or meal, simply grab a container of pasta salad and enjoy! No forks needed, just delicious, mess-free goodness.