Ingredients
Salad:
-
1 lb rotini or fusilli pasta
-
1 green bell pepper, diced
-
1 red bell pepper, diced
-
1 medium red onion, diced
-
2 (2.25 oz) cans sliced black olives, drained
-
2 Roma tomatoes, chopped
-
⅓ cup grated Parmesan cheese
Dressing:
-
1 cup olive oil
-
½ cup red wine vinegar (or substitute with apple cider vinegar)
-
¼ cup grated Parmesan cheese
-
1 tbsp sesame seeds
-
2 tsp dried oregano
-
2 tsp poppy seeds
-
¼ tsp garlic powder
-
1 tsp paprika
-
½ tsp celery seed
-
Salt to taste
Instructions
-
Cook the Pasta:
Bring a large pot of water to a boil. Add a pinch of salt and cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. -
Prepare the Dressing:
In a small bowl or a jar with a lid, combine olive oil, vinegar, Parmesan cheese, sesame seeds, oregano, poppy seeds, garlic powder, paprika, celery seed, and salt. Whisk or shake well to mix. -
Assemble the Salad:
In a large bowl, combine cooked pasta, green and red bell peppers, red onion, olives, and tomatoes. -
Dress the Salad:
Pour the dressing over the salad. Toss gently to coat all ingredients. -
Add Cheese:
Sprinkle grated Parmesan cheese over the top and toss again to combine. -
Chill:
Cover and refrigerate for at least 2 hours before serving to let the flavors blend. -
Serve:
Give it a gentle toss before serving. Enjoy!