Name: Italian Pasta Salad
Ingredients: 16 oz rotini pasta; 1 pint cherry (or grape) tomatoes (sliced); 1 english cucumber (chopped); 1/2 red onion (thinly sliced); 8 oz fresh mozzarella balls (I used mozzarella pearls (or Bocconcini)); 4 oz salami (sliced); 3/4 cup kalamata olives (sliced); 3/4 cup pepperoncini; 1/2 cup fresh parsley and fresh basil (chopped); Italian salad dressing

Italian Pasta Salad

Print Recipe

Author: Dorothy Miler

Ingredients

Scale

16 oz rotini pasta
1 pint cherry (or grape) tomatoes (sliced)
1 english cucumber (chopped)
1/2 red onion (thinly sliced)
8 oz fresh mozzarella balls (I used mozzarella pearls (or Bocconcini))
4 oz salami (sliced)
3/4 cup kalamata olives (sliced)
3/4 cup pepperoncini
1/2 cup fresh parsley and fresh basil (chopped)
Italian salad dressing

Instructions

Bring a large pot of water to a boil, sprinkle in some salt, and cook the pasta according to the package directions until al dente.
Mix together the cooked pasta, chopped veggies, mozzarella, salami, pepperoncini, olives and fresh herbs in a large bowl and drizzle the whole thing with the Italian dressing. Give it a good toss, season with additional salt and pepper, as needed.
You can either serve this immediately or marinate for a few hours before serving. To marinate, cover the pasta salad and place it in the fridge allowing the flavors to marinate for a few hours or even overnight. I even like to reserve a little extra dressing to toss right before serving since the pasta really soaks up a lot of it.

Find it online: https://www.receipster.com/italian-pasta-salad-recipe-2/