Ingredients:

  • 16 oz tri-color rotini pasta
  • 1 tbsp salt
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1 cup green bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup cucumber, diced
  • 1/2 cup black olives, sliced
  • 1 cup zesty Italian dressing
  • 1/2 cup pepperoni, sliced into half-moons
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the tri-color rotini and cook for 8–9 minutes, or until it is tender yet firm to the bite.
  2. Drain the pasta immediately in a colander and rinse under cold running water until the pasta feels chilled to remove excess surface starch.
  3. Dice the red, yellow, and green bell peppers, red onion, and cucumber into uniform 1/4 inch pieces.
  4. In a large mixing bowl, combine the chilled pasta, diced vegetables, sliced olives, and pepperoni.
  5. Pour the Italian dressing over the mixture and toss gently until the rotini is fully coated.
  6. Fold in the crumbled feta cheese and chopped fresh parsley.
  7. Optional: Chill the salad in the refrigerator for 30 minutes to allow the flavors to meld.