NOTE: I didn’t use all the ingredients listed. In this photo I only used what I had on hand that day….. Delicious!!!
1 package tri-colored rotini pasta, cooked, rinsed and drained let cool before adding to veggies or tomato skins will toughen
1 large can black olives, pitted, drained (OPTIONAL- I hardly ever add them)
3 large tomatoes cut into diced peices
1 handful pepperoni slices chopped into small chunks (also optional)
3 cucumber, peeled and cut into chunks
1 red bell pepper, cut into bite size pieces (optional)
1 green bell pepper, cut into bite size pieces (optional)
2 red or white onion, diced
parmesan cheese
salt
pepper
Dressing
Red vinegar
Salt
Sugar
Italian seasoning
Pepper
1 clove fresh garlic, minced
Olive oil
Salad oil
(or for dressing you can just use Italian dressing already made I do this a lot)
combine all ingredients in bowl. Adjust the sugar to take the “bite” out of the red wine vinegar. The amount of salt, Italian seasoning, and pepper just depends on your taste. Mix well to emulsify and pour over pasta salad.
Note: the pasta may need rinsed if it is very startchy and gummy, before mixing with dressing.
Toss cooked, cooled pasta with all of the vegetables and dressing. Sprinkle with parmesan cheese and toss again Refrigerate until ready to serve. And just before serving add shredded mozzarella cheese to mixture and mix well. Salt and pepper and serve. This is a great recipe for very large groups .
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