Main Dish ITALIAN ROTINI SALAD
1 8-oz. package colored garden rotini pasta (cooked & drained)
handful cherry or grape tomatoes (cut in half, with some whole ones on top of the bowl)
about 1/4 cup sweet white or yellow onion, thinly sliced
about 6-8 pepperocinis
6-10 olives (whatever you like ~ I had a mixture of stuffed green plus pitted Kalamata)
about 1/2 to 3/4 cup cheese, small cubes (I had a mixture of fresh mozzarella and herbed goat cheese)
about 1/4 cup fresh parsley, chopped
about 4 oz. sliced salami or pepperoni (then I cut the slices into 1/4s)
If you have any leftover veggies, you could toss them in too ~ also garbanzo beans would be good
***
I used a vinaigrette-style Caesar dressing (rather than a creamy style) ~ just enough to coat everything, but not so much that it was swimming. I tossed the warm pasta in the dressing first, so that the dressing stuck to the pasta; then added everything else into the bowl and tossed it well.