Ingredients:

  • 16 oz tri-color rotini pasta
  • 1 tbsp sea salt
  • 6 oz pepperoni, sliced into half-moons
  • 8 oz sharp cheddar or mozzarella cheese, cut into 1/4 inch cubes
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 8–9 minutes, or until it is al dente. Drain immediately and rinse under cold running water for 30 seconds to stop the cooking process and remove excess starch.
  2. In a small jar or bowl, combine the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, honey, salt, and pepper. Whisk vigorously or shake the jar until the mixture is smooth and cohesive.
  3. In a large mixing bowl, combine the cooled pasta, sliced pepperoni, cheese cubes, diced bell peppers, red onion, and black olives.
  4. Pour the dressing over the pasta mixture. Toss gently with a large spoon until every noodle is coated. Stir in the fresh parsley.
  5. Cover and refrigerate for at least 2 hours to allow flavors to meld.