Name: Italian Pasta Salad
Ingredients: 16 oz rotini pasta ((We love the multi-colored)); 2 cups cherry tomatoes (halved); 1/2 pound mozzarella cheese (cubed); 4 oz pepperoni (cut in half); 1 green bell pepper (diced); 1 can black olives (6 oz, drained); 8 oz Italian Dressing; 6 oz shredded Parmesan cheese

Italian Pasta Salad

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Author: Dorothy Miler

Ingredients

Scale

16 oz rotini pasta ((We love the multi-colored))
2 cups cherry tomatoes (halved)
1/2 pound mozzarella cheese (cubed)
4 oz pepperoni (cut in half)
1 green bell pepper (diced)
1 can black olives (6 oz, drained)
8 oz Italian Dressing
6 oz shredded Parmesan cheese

Instructions

Bring a large of of water to a boil.
Cook 16 oz rotini pasta according to package directions until al dente.
Drain, and rinse with cold water. Set aside.
In a large bowl, combine the cooked pasta, 2 cups cherry tomatoes (halved), ½ pound mozzarella cheese (cubed), 4 oz pepperoni (cut in half), 1 diced green bell pepper, and 1 can (6 oz) black olives (drained).
Pour 8 oz Italian dressing over the pasta mixture and toss until evenly coated. Stir in 6 oz shredded parmesan cheese and mix well.
Let sit in the refrigerator for at least one hour for the flavors to come together.

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