Italian Pasta Salad

Cooking

Ingredients

• 16 oz tricolor rotini
• 8 oz hard salami, chopped
• 1/2 c Italian dressing (we used Olive Garden light)
• 1 1/2 c cubed fresh mozarella
• 1 pint grape tomatoes, diced
• 1/2 c kalamata olives,finely diced
• 1/2 c green pepper, diced
• 1/3 c green onions, chopped
• 1/2 c shredded parmesan cheese
• 2 tsp Italian seasoning
• 2 Tbsp dry parsley
• 1 tsp black pepper
• 1 1/2 tsp salt
• 2 tsp Greek seasoning

Directions

1. Cook the pasta al dente according to package directions and drain.
2. Rinse pasta under cold water.
3. Combine all ingredients in a large bowl and toss to combine.
4. Refrigerate for at least 2 hours prior to serving.
5. Store in an airtight container up to 3 days.
6. Add more dressing if necessary to refresh flavors after storing.