Summer Pasta Salad

By theMoxie

Jill's Recipe w/ homemade dressing

*Note, original recipe called for green and red bell peppers, and black olives. See original at allrecipes.com

Ingredients

• Pasta
• 1 (8 ounce) package uncooked tri-color rotini pasta
• 6 ounces mini pepperonis
• 6 ounces provolone cheese, cubed
• 1 red onion, thinly sliced
• 1 small cucumber, thinly sliced
• 1 pkg cherry tomatoes
• 1/4 cup minced fresh parsley
• 1/4 cup grated Parmesan cheese
• Dressing
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground mustard seed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Details

Servings 8
Preparation time 35mins
Cooking time 45mins
Adapted from allrecipes.com

Preparation

Step 1

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, parsley, and Parmesan cheese.

In a jar with a lid, mix the olive oil, vinegar, garlic, 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 in the refrigerator