Pepperoni and Cheese Cavatappi Pasta Salad

Hands down, cavatappi is my favorite pasta shape. Perfectly twisted, it's always al dente, with just enough firmness to the bite, but also tender enough to please the palate. Plus, the curly pasta twists and turns on the plate, so the presentation is always awesome!

About the ingredients: Truth is, I created this pasta salad at the last minute - my boys needed a snack, and I wanted leftovers for their school lunches the next day. I literally cleared out my fridge - pepperoni, shredded parmesan, vinegar, oil, and some seasonings and it was ready in a flash! Hopefully that will inspire you - add whatever you have in your fridge - including vegetables and other meats and cheeses. Great veggie additions would be cherry and/or grape tomatoes, scallions, broccoli, celery, and zucchini; great meat/cheese additions would be ham, smoked turkey, cheddar, and pepper jack. Have fun with this!

Dinner to the table in 20 minutes or less! It all depends on how fast your water boils! It definitely took me longer to write this blog than it did to make and photograph the dish!

What temperature to serve? That's entirely up to you! This salad is great warm, room temperature and chilled.

Pepperoni and Cheese Cavatappi Pasta Salad

1 pound cavatappi pasta, or any pasta shape
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and ground black pepper
15-20 pepperoni slices, halved
1/4 cup shredded or grated parmesan cheese, plus more for serving
Fresh parsley or basil leaves, torn or minced

Cook the pasta according to the package directions. Drain and return to the pot. While the pasta is still warm, add the oil, vinegar, oregano, garlic powder, and onion powder. Stir to coat. Season to taste with salt and pepper. Fold in the pepperoni and cheese.
Serve with fresh parsley or basil and extra cheese sprinkled over top.

Serves 4