- 8 ounces rotini pasta, cooked and drained
- 1 (5 ounce) package Hormel pepperoni minis
- 4 ounces provolone cheese (or cheddar) cut into ¼ cubes
- 1 medium tomato, diced
- 1 green bell pepper, seeded and diced
- 1 (2.25 ounce) can sliced ripe olives
- 2 tablespoons sliced green onions
- 2 tablespoons grated Parmesan
Dressing: (you can use ¾ cup store bought Italian dressing as a shortcut)
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon oregano
- ½ teaspoon garlic powder (or fresh minced garlic)
- ½ teaspoon salt
- pepper to taste
Cook pasta in heavily salted water according to package directions. Drain and cool. Toss all of the salad ingredients except for the Parmesan cheese in a large bowl. Prepare dressing by whisking all of the dressing ingredients in a bowl. Add the dressing to the pasta and toss to coat. Chill for 1-2 hours in the fridge. Stir well and top with grated Parmesan cheese right before serving