ITALIAN PASTA SALAD

INGREDIENTS

• 1 pound rotini or penne pasta, white or whole wheat
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 pint cherry or grape tomatoes, halved
• ½ cup chopped red onion
• 3.8 ounce can sliced black olives, about 1 cup
• 4 ounces mozzarella cheese, cubed (1 cup)
• ½ cup shredded or grated Parmesan cheese
• ¼ cup chopped fresh parsley
• 1 cup Italian dressing, store bought or homemade
• salt and pepper, to taste

INSTRUCTIONS 

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain, rinse with cool water, then drain well and transfer to a large bowl.
• Set the pasta aside to cool while you prepare the remaining ingredients, stirring the pasta occasionally to keep it from sticking together.
• While the pasta cools, chop the vegetables and other ingredients.
• Add the remaining ingredients to the bowl with the cooled pasta. Stir in the dressing until well combined. Taste and season with extra salt and pepper as needed.
• Chill in the refrigerator for at least 2 hours before serving. Stir pasta salad again right before serving. Taste and adjust seasonings as needed, serve.