Pizza Pasta Salad
16 oz. rotini pasta
1 cup pepperoni, diced (I used a 5 oz bag of the mini pepperonis to save time)
1 can olives, sliced
1 cup mozzarella, cut into small pieces (I usually use about 6 string cheeses-they work so great for this!)
1/4 cup Parmesan cheese
1 cup tomatoes, diced (I usually leave these out since my family is not a huge fan of tomatoes!)
1 bottle of Bernstein’s Restaurant Recipe Italian dressing (I have tried several different kinds of Italian dressing and this one really is the best in this recipe-it makes it so yummy! It’s not very expensive and I’ve been able to find it at most grocery stores.)
Cook pasta according to package directions. While the pasta is boiling, you can get everything else ready to assemble. Cut up the cheese, olives and pepperoni if needed.
When pasta is cooked, drain and rinse with cold water. Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve. You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving. I like to prepare this the night before so everything has a bit of a chance to marinate. Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed!