Ingredients
Scale
- 16 ounces tricolor rotini
- 8 ounces salami chopped
- 1 cup Italian vinaigrette dressing store-bought or homemade
- 1 cup cubed mozzarella cheese
- 1 pint grape tomatoes halved
- ½ cup sliced black olives
- ½ green bell pepper diced
- ½ orange bell pepper diced
- ½ red bell pepper diced
- ⅓ cup diced red onion
- ⅓ cup shredded Parmesan cheese
- 3 tablespoons chopped fresh parsley
- ½ teaspoon Italian seasoning
- salt and black pepper to taste
Instructions
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Cook pasta al dente according to package directions. Rinse under cold water.
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Combine all ingredients in a large bowl. Toss to combine.
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Refrigerate at least 2 hours before serving.