This pasta salad is my family’s favorite! It’s not only an amazing Hayfield Meal option because you can package it in a to-go container and throw in the ice-chest, but also one of our favorite summer meals to take to the beach for lunch. It’s super easy to make, feeds a crowd, and is excellent leftovers!

Ingredients

• 24 ounces gluten free rotini pasta
• 1 pint cherry tomatoes, halved
• 12 ounces sliced pepperoni
• 1 red onion, diced
• 1 green bell pepper, diced
• 16 ounces mozzarella cheese, cubed
• 1 cup grated parmesan cheese
• 2 grilled chicken breasts, diced

Vinaigrette dressing

• 1 ½ cups olive oil
• ½ cup red wine vinegar
• 2 tbsp Italian Seasoning
• 2 tsp garlic powder
• 1 tbsp minced onion
• 1 ½ tsp salt
• 1 tsp course black pepper
• ½ tsp red pepper flakes

Instructions

1. In salted boiling water, cook pasta to al dente. Drain and rinse with cold water until pasta is at room temp. Place pasta in a large bowl.
2. Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and chicken to the bowl. Set aside. 
3. In another bowl, add olive oil, vinegar, Italian seasoning, garlic powder, minced onion, salt, course pepper, and red pepper flakes. Whisk to combine. 
4. Mix ingredients well. Pour vinaigrette over pasta salad, then toss to coat. Cover and refrigerate for 1 hour before serving. 

Notes

• Leftovers will keep for 3-4 days in an air tight container in the refrigerator.
• This is a great field meal because you can throw the to-go container in the ice chest and it’s ready when they are!