Ingredients

• 16 ounces rotini or other short pasta shape
• 1 cup broccoli cut into small pieces
• 1 cup bell pepper diced, about 1 bell pepper
• 1 cup English cucumber sliced thinly and quartered
• ½ cup red onion finely diced, about 1/2 an onion
• 8 ounces cherry tomato sliced in half
• 8 ounces black olives drained and sliced
• 1 cup mozzarella cheese diced
• 5 ounces pepperoni cut or mini pepperoni, can also use salami, about 1 cup
• 2 tablespoons fresh parsley chopped, plus a little for garnish
• Salt and pepper to taste
• Parmesan cheese optional

• 1 teaspoon garlic powder
• 1 tablespoon oregano dried
• 1 tablespoon parsley dried
• 4 teaspoons sugar
• 1 teaspoon salt or to taste
• 1/4 cup water
• 1 1/2 cups oil
• 1/4 cup apple cider vinegar
• 1 teaspoon lemon juice

Instructions

1. Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente. The pasta should be tender but still slightly firm.
2. Drain in a colander and immediately rinse with cold water to stop the cooking. Allow it to drain thoroughly.

1. Cut the broccoli, bell pepper, cucumber, red onion (if using), and cherry tomatoes into bite-sized pieces.
2. Drain the olives and slice them into smaller pieces.
3. If needed, cut the pepperoni and mozzarella into bite-sized pieces.

1. In a medium bowl, stir together the garlic powder, oregano, parsley, sugar, salt, and pepper until evenly blended.
2. Add the water, oil, apple cider vinegar, and lemon juice. Whisk briskly until the dressing is fully combined.

1. In a large bowl, combine the drained pasta, vegetables, olives, pepperoni, mozzarella, and dressing. Toss until everything is evenly coated.
2. Season with salt and pepper to taste.
3. Refrigerate until chilled.

• For best flavor, refrigerate overnight so the ingredients can fully absorb the dressing. It can also be served immediately if needed.
• You can substitute 2 tablespoons plus 1 teaspoon of Italian seasoning for the garlic, oregano, and parsley.
• A bottled Italian dressing may be used instead of homemade. Balsamic vinaigrette or ranch dressing also work well.
• Sweet onion can be used in place of red onion for a milder flavor.
• Additional mix-in ideas include marinated cheese, cubed mozzarella or provolone, sundried tomatoes, kalamata olives, fresh or marinated mushrooms, different bell pepper colors, or zucchini cut into bite-sized pieces.