Ingredients:
- 1 box (12-16 ounces) tricolor rotini
- 8 ounces salami and/or pepperoni, roughly chopped
- 1/2 cup black olives
- 1 cup bell peppers, diced (any color)
- 1/4 cup red onion, diced
- 1/2 cup cherry tomatoes, halved or roughly cut
- 1 cup Italian vinaigrette dressing (bottled or homemade)
- Salt & pepper to taste
- 1/2 cup of shredded Parmesan cheese
- 2 tablespoons dried parsley
Directions
- Cook rotini until al dente. Cool pasta in the fridge or rinse in cold water.
- In a large bowl, add cooled rotini, salami, black olives, bell peppers, red onion, and tomatoes. Toss until well combined.
- Incorporate dressing and salt/pepper. Mix well.
- Top with Parmesan cheese and dried parsley. Chill in the fridge until serving.