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!
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
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!
Protein: 15.9g 32% | Carbohydrates: 25.4g 8% | Dietary Fiber: 3.8g 15% | Sugars: 2.6g | Fat: 32g 49% | Saturated Fat: 9.5g 47% | Cholesterol: 38.9mg 13% | Vitamin A Iu: 998.4IU 20% | Niacin Equivalents: 4.9mg 38% | Vitamin B6: 0.3mg 16% | Vitamin C: 34.6mg 58% | Folate: 22.6mcg 6% | Calcium: 242.4mg 24% | Iron: 2.5mg 14% | Magnesium: 42.9mg 15% | Potassium: 259.2mg % | Sodium: 835.7mg 33% | Thiamin: 0.2mg 18% | Calories From Fat: 287.8
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