Italian Pasta Salad

So full of flavor and delicious! Perfect for a summer afternoon.

500g tri color fusilli or rotini *use whole wheat to make it gluten free!
250g chopped salami or pepperoni *use a vegan substitute to make vegetarian, or leave it out altogether
1 c Italian Dressing
2 c cherry tomatoes, halved
½ c black olives, sliced
½ c green olives, sliced
½ red bell pepper, diced
½ yellow bell pepper, diced
½ green bell pepper, diced
½ c Parmesan cheese, shredded
3 T Parsley
½ t Italian seasoning

Method: Cook the pasta according to package directions, rinse well in cold water to cool to room temperature and set aside for now. In a large mixing bowl, gather the rest of your ingredients. Add in the veggies and meat first, Then mix in the pasta and stir until combined. Next add in the olives, and cheeses, followed by the seasonings, and dressing. Mix very well to coat everything, and make sure its evenly distributed. Chill for 2-4 hours before serving for the best results, so all the flavors can meld and blend together. Enjoy cold and fresh, with your favorite meal. It’s even better the next day!

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