Everything but the Kitchen Sink Pasta Salad
Recipe by: Tracy L. Hughes
1 lb cooked tri-color Rotini pasta
1 cup combination of chopped & mixed red, green, & yellow pepper
1/2 small red onion (diced)
1 – 2.25 ounce (64 g) can sliced black olives
1 pint grape tomatoes, halved
1 – 6 oz container of drained mozzarella pearls
1 – zucchini quartered and sliced
1 – 14.5 ounce can cut asparagus spears, drained & dried
2 celery stalks sliced
1/2 cup fresh minced basil
1/2 cup fresh minced parsley
2 – 2.5 oz pkgs zesty Italian seasoning mix
1 stick pepperoni, diced
Pasta: Fill a large pot to 3/4 full of water and bring to rolling boil. Add Rotini and cook until tender yet firm, approximately 8-10 minutes. Drain and rinse with cold water. Pour pasta into serving bowl. Add a small amount of extra virgin olive oil and toss with pasta to prevent pasta from sticking together and place in refrigerator.
Dressing: In a small bowl or dressing bottle prepare zesty Italian seasoning mix according to the directions of only one seasoning packet (2:1).
While pasta is cooling prepare all other ingredients. Once pasta is cooled add ingredients, dressing and thoroughly mix until all ingredients are well coated.
Refrigerate and serve chilled.