Ingredients:

  • 16 oz tri-color rotini pasta
  • 8 oz pepperoni, diced small
  • 8 oz mozzarella pearls
  • 1 cup cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 1–2 minutes less than the package directions. Drain immediately and rinse under cold water until the pasta is chilled to the touch.
  2. In a large mixing bowl, combine the chilled pasta, diced pepperoni, mozzarella pearls, cucumber, bell pepper, red onion, and olives. Toss gently to distribute ingredients evenly.
  3. Combine olive oil, red wine vinegar, dried oregano, garlic powder, salt, black pepper, and lemon juice in a mason jar; shake vigorously or whisk until emulsified. Pour the dressing over the salad, fold in the fresh parsley, and toss until coated.