Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 tbsp Kosher salt
  • 1 large English cucumber, quartered and sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, minced
  • 1/2 cup mini pepperoni
  • 1/2 cup cubed provolone cheese
  • 1 cup Italian dressing
  • 1 tsp dried oregano
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp fresh cracked black pepper

Instructions:

  1. Boil the water. Fill your pot with water and add 1 tbsp Kosher salt. Wait for a rolling boil before adding the 1 lb of rotini.
  2. Prep the vegetables. While the pasta boils, slice the English cucumber, halved cherry tomatoes, and dice the red pepper. Note: Keeping everything roughly the same size as the pasta makes for a better eating experience.
  3. Finely mince 1/4 cup red onion. Soak it in cold water for 5 minutes if you want to take the sting out of it.
  4. Cook the pasta. Boil for about 8-10 minutes until Al Dente. It should have a slight bite; overcooked pasta will fall apart in the dressing.
  5. Cold shock. Drain the pasta and immediately rinse under cold running water until completely cool to the touch.
  6. Whisk the dressing. In your large bowl, combine 1 cup Italian dressing, 1 tsp oregano, 1/4 cup Parmesan, and 1/4 tsp black pepper.
  7. The First Infusion. Add the cooled pasta to the bowl and toss thoroughly. Note: Doing this before the veggies ensures the noodles are fully coated.
  8. Add the bulk. Fold in the cucumber, tomatoes, olives, peppers, onions, 1/2 cup mini pepperoni, and 1/2 cup cubed provolone.
  9. Final Chill. Cover and refrigerate for at least 30 minutes until the flavors have melded.