Cook the pasta according to package; boiling for 13 minutes. Drain water and rinse with cold water. Set to the side.
In a large bowl combine mayonnaise and seasoning packet.
Slice grape tomatoes, pepperoni, and fresh mozzarella. Place cooked pasta in the bowl with the sauce mixture and then add in the grape tomatoes, pepperoni and fresh mini mozzarella balls. Mix well and refrigerate for 1 hour.
Before serving chiffonade the basil and mix into the pasta salad.
- If you don't have mini pepperoni, you can quarter large slices of pepperoni.
- Can't find pearl mozzarella at the grocery store? You can chop up pieces of fresh mozzarella in the salad.
Serving: 0.33c | Calories: 139kcal | Carbohydrates: 1g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 198mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg