INGREDIENTS:
For the Pasta Salad:
1 lb. dry rotini pasta
1 cup sliced pepperoni, cut in half
1½ cups cherry tomatoes, halved or quratered
1 green bell pepper, chopped
½ of a red onion, sliced thin
1 6oz. can sliced black olives, drained
8 oz. mozzarella pearls (or fresh mozzarella cut into small cubes)
¼ cup fresh basil, sliced thin
Grated parmesan (optional)
For the Zesty Italian Dressing:
½ cup olive oil
½ cup red wine vinegar
3 garlic cloves, minced
1½ Tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes
INSTRUCTIONS:
For the Dressing:
Whisk your dressing ingredients together then cover it and keep it stored in the refrigerator while you prepare the rest of your salad.
For the Pasta Salad:
Boil your pasta according to the package’s directions then drain it and rinse the pasta under cool water. Set it aside to cool completely before adding it to a large bowl.
Next add the rest of your ingredients (except the parmesan, if using) and pour your desired amount of dressing over the top.
Toss the salad until it’s fully coated then cover it and let it chill in the refrigerator for 30 minutes – 1 hour.
Right be fore serving, sprinkle your parmesan cheese over the top (or mix it into your salad) and serve immediately.
