Ingredients

The following ingredients have 12 Servings
  • 1 (12-ounce) package tri-color rotini pasta
  • 1 cup Italian dressing
  • 8  ounces Genoa salami (sliced into 1/4 inch strips)
  • 2 (8-ounce) Mozzarella ball in water (drained and cut into 1/2 inch cubes)
  • 1 cup parmesan cheese (shredded)
  • 1 (7-ounce) Pack dry Italian style salad dressing mix
  • 1/2 cup  red onion (chopped)
  • 1 red pepper (chopped)
  • 1 green pepper (chopped)
  • 1 (10.5-ounce) container grape tomatoes (cut in half)
  • 1 cup sun-dried tomatoes (sliced)
  • 1 cup sliced Pepperoncinis, (rinse and drained)
  • 1 (3.8-ounce) can sliced black olives (rinse and drained)
  • 1 cup  fresh basil (chopped)
  • 1 cup fresh parsley (chopped)
  • Taste for salt and pepper, Italian Seasoning, and sugar after mixed and cooled and in fridge 24 hours.

Instruction

  • Cook pasta (12-ounce) according to package directions, just until al dente, and drain well.
  • While pasta is still warm, toss it in a mixing bowl with Italian dressing (1 cup) and Italian style dressing salad mix (1 pack). Allow pasta to cool.
  • In a large serving bowl, mix the cooled pasta, salami (8 ounces), mozzarella cheese (16 ounces), parmesan cheese (1 cup), onion (1/2 cup), red bell pepper (1), green bell pepper (1), sundried tomatoes (1 cup), grape tomatoes (10.5-ounce), pepperoncini (1 cup), and olives (1 can).
  • Cover with plastic wrap and refrigerate 6 hours or overnight.
  • When ready to serve, fold in fresh basil (1 cup) and parsley (1 cup). Adjust seasoning,  and add olive oil, if needed. Serve and enjoy!