*Ingredients:

°24 oz uncooked rotini pasta

°1 pint cherry tomatoes, halved

°12 ounces sliced pepperoni

°1 red onion diced

°1 green bell pepper, diced

°16 ounces cubed mozzarella cheese

°1 cup grated parmesan

°8 ounces sliced olives

°Vinaigrette

°1 ½ cup olive oil

°½ cup red wine vinegar

°2 tablespoons Italian seasoning

°2 teaspoons garlic powder

°1 ½ teaspoons of salt

°1 teaspoon of pepper

°½ teaspoon red pepper flakes

*Instructions

Cooking pasta accorde to pack directions for al dente pasta. Drain and rinse with cold water until the pasta is at room temperature. Place the pasta in a large bowl.

Add the cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan and olives to the bowl. Put aside.

In another bowl, add olive oil, vinegar, Italian seasoning, garlic powder, salt, pepper and red pepper flakes. Stir to combine.

Pour dressing on pasta salad, & toss to coat well. Refrigerate for 1 hour before serving. The pasta salad will keep for 3 to 4 days, refrigerated in an airtight container. The pasta will continue to soak up the dressing as it rests, so it may need a little olive oil and vinegar if it has been sitting for several hours.

Enjoy!