Italian Pasta Salad

Cook 2 cups rotini or fusilli pasta cooked according to package directions, drained and cooled.

While the pasta is cooling, prepare all your vegetables and other ingredients: halve 1/2 cup cherry tomatoes, dice 1/2 diced, preferably red or yellow for color bell pepper and 1/4 cup finely diced red onion, prepare 1/4 cup sliced black olives, 1/2 cup quartered, marinated in oil and drained artichoke hearts, and 2 tbsp sliced pepperoncini peppers.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, 1/4 cup or diced mozzarella fresh mozzarella pearls, 1/4 cup diced into small cubes salami, bell pepper, red onion, black olives, artichoke hearts, and pepperoncini peppers.

Pour 1/4 cup store-bought or homemade Italian dressing over the salad ingredients and toss gently to coat everything evenly. Start with about 3/4 of the dressing, then add more as needed to achieve your desired level of flavor.

Add 2 tbsp freshly grated Parmesan cheese and 2 tbsp chopped fresh basil and cilantro to the bowl. Season with to taste to taste salt and black pepper, then toss again to combine all ingredients thoroughly.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together. For best results, refrigerate for 2-4 hours.

Just before serving, toss the salad again and taste to adjust seasonings. You may want to add a little more dressing as the pasta tends to absorb it during chilling.

This pasta salad can be made up to 24 hours in advance and keeps well in the refrigerator for 3-4 days in an airtight container.

For a vegetarian version, simply omit the salami. For a vegan version, omit both the salami and cheese or substitute with plant-based alternatives.