In a large pot boil the pasta and cook until it’s just al dente, which means cook until firm to the bite, but not soft. Drain and rinse with cold water. Set aside.
Add the pepperoni or mini pepperoni to the pasta. If using slices of pepperoni you can cut them into strips if desired.
Cut or chop the vegetables and cheese. Add to cooled pasta and pepperoni.
In a bowl or jar, add the vinegar, oil, and seasoning. Whisk if in a bowl or if added to a canning jar place the lid on top and shake to mix well.
Pour dressing over the pasta, cheese, vegetables, and pepperoni. Toss to coat.
Cover and place in the refrigerator to marinate at least 2 hours. You can eat it right away but the flavor will be better if it has time to marinate a bit.
Sprinkle with parmesan cheese when serving if desired.
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Notes
If you want this recipe to be dairy free omit the cheese altogether or substitute a dairy free cheese instead.