1poundrotini pasta or fusillicooked, drained, and cooled
1largegreen bell pepperseeded and cut into strips
1largered bell pepperseeded and cut into strips
1large yellow bell pepperseeded and cut into strips
1mediumred onionsliced into thin strips
1cupcherry or grape tomatoescut in half
1cupblack olivessliced or cut in half
.25poundsalamicut into strips
.25poundpepperonicut into strips
0.5poundsmoked turkeycut into strips
6ouncesfresh mozzarella pearls/mini-balls
1cupmarinated artichoke hearts, quarteredoptional
0.5cupshaved Parmesan cheese
.25cupchopped Italian parsley or fresh basil
Instructions
Whisk dressing ingredients together in a small bowl or measuring cup and set aside.
Cook pasta to al dente according to the package directions. Strain and rinse with cold water to stop the cooking process and to keep the pasta from sticking together.
Add the cooled pasta in an extra-large bowl with the sliced meats, mozzarella, and vegetables. Drizzle with the dressing and toss to combine. Refrigerate for 1 to 2 hours before serving.
Place chilled pasta salad in a large serving dish, sprinkle with shaved Parmesan and parsley before serving
Notes
I am not kidding about the extra-large mixing bowl. Grab the largest bowl that you can find!
Feel free to change up the ingredients to suit your family’s tastes. There is no wrong way to make this pasta salad.
Store leftover pasta salad in an airtight container in the refrigerator for 3 to 5 days.