Make this vegetarian or change up the veggies to suit yourself! Add cherry tomatoes, broccoli florets, cauliflower or whatever you like.
1 (8 ounce) package uncooked tri-color pasta
6 ounces salami and/or pepperoni sausage, diced
6 ounces provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
1 (6 ounce) can pitted black olives
¼ cup minced fresh parsley
¼ cup grated Parmesan cheese ½ cup Olive Gourmet Garlic EVOO ¼ cup Olive Gourmet Champagne Vinegar (or Jalapeno?) Or 18-Year Traditional Balsamic 1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground mustard seed
¼ teaspoon salt
Fresh ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
In a jar with a lid, mix the olive oil, balsamic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours or overnight.