I am always making some variation of a pasta salad. I make a few similar to this one and they are all so good! The beauty of pasta salad is you can add in any veggies or cheeses you love! I made this specific pasta salad for a church dinner last week- I tripled the recipe hence why the bowl is so large! It was a huge hit, the entire bowl was demolished. This is the perfect Summer pasta salad for cookouts, picnics, boat days you name it! You can use vinaigrette you like I used Sir Kensington Pepperoncini Vinaigrette because I personally love it! This is best served room temperature in my opinion, when pasta salad gets cold I think it looses some flavor, so if you make ahead of time just let it sit out 30 minutes to an hour before serving it! Enjoy!

U L T I M A T E S U M M E R P A S T A S A L A D

1 bag spiral or corkscrew pasta

1 bottle Sir Kensington Pepperoncini dressing

1 cup cherry tomatoes halved

1/2 large English cucumber diced

1 orange bell pepper diced

3/4 cup sliced green olives

10-20 slices large pepperoni cut into strips ( I like the Boars Head Brand)

I container Mozzarella Pearls (tiny balls)

1 cup Parmesan Cheese

Cook pasta according to the package. Drain and let cool a few minutes. Add to a large a bowl and pour the entire bottle of dressing over the noodles. Toss together. Add in all other ingredients, season with salt and pepper and stir all together!