1cupfirm, small cherry tomatoes(peeled or unpeeled), cut in half
1cupEnglish cucumberchopped into 1-inch slices
1red or yellow bell pepperchopped
1orange bell pepperchopped
4ouncessliced salami or pepperonioptional
1(8 ounce)bottle zesty Italian dressing(~1 cup)
2tspblendor recipe below
Salt o Pepperto taste
chopped parsleyoptional garnish
Spice Blend, optional:
3tbspParmesan or Romano Cheese
Bring water to a rolling boil. When it comes to a boil, add the tablespoon of salt and the rotini.
Cook the rotini according to the al dente directions on the box. (If no directions: After the pasta has been cooked for 6 - 7 minutes, taste a piece of pasta and see if it's crunchy. If crunchy, keep boiling at 30-second intervals until it is firm but not crunchy).
In the meantime, cut the vegetables and cheese into bite-size pieces and put them in a salad bowl.
Add the pepperoni, optional.
When the pasta is done and has been cooled, add it to the bowl.
Make the spice blend if using. Shake or pour the spice blend over the contents of the bowl.
Pour the zesty Italian dressing on top and stir everything together.