Ingredients:

  • 16 oz (450g) Tri-color rotini pasta
  • 8 oz (225g) Pepperoni, diced or sliced into half-moons
  • 8 oz (225g) Mozzarella pearls or cubed provolone
  • 1 cup (150g) Red bell pepper, finely diced
  • 1 cup (150g) Green bell pepper, finely diced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (75g) Black olives, sliced
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1 1/2 cups (355ml) Zesty Italian dressing
  • 1 tbsp (15ml) Red wine vinegar
  • 1/2 tsp (3g) Garlic powder

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add tri-color rotini and cook for 1 minute less than the package directions for al dente.
  2. Drain the pasta in a colander and immediately rinse with cold water until the pasta is completely chilled to the touch to remove surface starch.
  3. In a large mixing bowl, combine the chilled pasta, diced pepperoni, mozzarella, bell peppers, red onion, and olives.
  4. Pour 3/4 of the zesty Italian dressing over the mixture, adding the red wine vinegar and garlic powder. Fold gently with a spatula until every noodle is coated.
  5. Transfer the salad to an airtight container and refrigerate for at least 2 hours to allow flavors to infuse.
  6. Just before serving, pour the remaining 1/4 of the dressing over the salad and toss in the fresh parsley.