Pasta Salad 12 oz Tri-Color Rotini Pasta 10 Cherry Tomatoes (Cut in Half) ½ English Cucumber (Sliced into Half Moons) ¼ Cup Black Olives (Sliced in Half) 1 Yellow Bell Pepper (Sliced Thin) ¼ Red Onion (Sliced Thin) ½ Pound Mozzarella Cheese (Cubed) 6 Slices of Cooked Bacon (Chopped) Dressing ½ Cup Olive Oil 3 Tbsp Red Wine Vinegar 3 Tbsp Mayo 2 tsp Sugar 3 Garlic Cloves (Minced) ¼ Cup Grated Parmesan Cheese 1 tsp Salt 1 tsp Smoked Paprika 1 tsp Oregano 1 tsp Parsley 1 tsp Basil ½ tsp Pepper 1. C

ANTIPASTO PASTA SALAD 🥗 1 lb tri-color rotini 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 red onion 1 broccoli crown 2 large carrots sharp cheddar cheese, cubed 🐄 mozzarella pearls 🐄 hard salami, chopped Italian dressing Grated Parmesan cheese 🐄 1. Boil your tri-color rotini in salted water until al dente, about 6 mins. Rinse under cold water and pat dry, place in a large bowl. 2. Finely chop all vegetables and combine to large bowl, top with cheeses salami. 3. Seal with an

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