Italian Pasta Salad

• servings: 12 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 lb Tri-Colored Rotini Pasta (or any type of pasta that you like)

1/2 Cup Sliced Cherry Tomatoes

1/2 Cup Diced Red Onions

1/2 Cup Diced Green Bell Peppers

1/2 Cup Sliced Pickled Banana Peppers

1/2 Cup Sliced Black Olives

4 oz Chopped Pepperoni

8 oz Cubed Mozzarella Cheese

15 oz Bottle of Bernstein‘s Italian Dressing (divided in half)

2-3 tbsp McCormick Salad Supreme Seasoning

1/2 Cup Grated Parmesan Cheese

Salt for boiling the pasta

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions.

Drain the pasta, then run it under cold water until completely cooled.

Add the pasta and the rest of the ingredients (only1/2 of dressing) to a large mixing bowl.

Stir until well combined then adjust the seasoning if needed.

Allow it to sit in the fridge for at least one hour to allow the flavors to meld together. Add last 1/2 of dressing before serving.

Notes

Feel free to add any veggies or meats or cheeses that you like to this dish! It is extremely customizable.

Store it in the fridge in an airtight container for up to 7 days. You may need to add extra dressing after a few days since the pasta will absorb a lot of it.

I do not recommend freezing this as it changes the texture of the pasta and veggies too much.