Prep Time: 35 mins | Cook Time: 10 mins | Additional Time: 8 hrs | Total Time: 8 hrs 45 mins | Yield: 8 Servings
This incredible was given to me by my dear friend, Anita. Oh, man, you have got to give this one a try! Enjoy!
Ingredients:
1 (8 oz) package uncooked tri-colour rotini pasta
6 oz pepperoni sausage, diced
6 oz provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
¾ c chopped green bell pepper
¾ c chopped red bell pepper
1 (6 oz) can pit black olives
¼ c minced fresh parsley
¼ c grated Parmesan cheese
½ c olive oil
¼ c red wine vinegar
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
½ tsp ground mustard seed
¼ tsp salt
⅛ tsp ground black pepper
Directions:
Step 1: Place a large pot with salted water on the stove and turn the heat to high.
Step 2: Add the rotini pasta into the boiling water and cook until firm to bite or al dented for about 10 minutes.
Step 3: Drain the pasta and rinse with cold water to stop the cooking process.
Step 4: Add the cooked pasta, provolone cheese, pepperoni, cucumber, red onion, red & green bell peppers, Parmesan cheese, parsley, and olives into a large mixing bowl. Stir until well combined.
Step 5: Add the vinegar, olive oil, oregano, basil, ground mustard, salt, and pepper, in a jar with a lid. Close the jar and shake until everything is well blended.
Step 6: Spread the dressing all over the salad. Toss until well coated.
Step 7: Place it inside the fridge to chill for about 8 hours.
Step 8: Serve and enjoy!
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Source misscooker.com
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