Versatile Pasta Salad

• 454 g rotini, penne or other pasta of choice
• 170 g Provolone cheese, cubed
• 1 red onion, sliced and cut into 1 inch pieces
• 1 cucumber, peeled, seeded and cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 480 ml cherry tomatoes, halved, optional
• 28 g can sliced pitted black olives, drained
• 60 ml fresh parsley, chopped
• 60 ml Parmesan, grated, optional
• 80 ml red wine vinegar
• 3 garlic cloves, pressed
• 10 ml dried basil
• 10 ml dried oregano
• 5 ml Dijon mustard
• 3 g salt
• 3 ml freshly ground black pepper
• 144 g olive oil

Mga Tagubilin

1. Pasta

   1

   Bring a pot of salted water to a boil. Add the noodles and cook until al dente, usually around 8 minutes, but check the package for instructions. Make sure not to overcook the noodles. Drain, rinse with cold water to stop the cooking process, and drain again.

2. 2

   Combine all pasta salad ingredients, including the drained pasta, in a large bowl.

3. Dressing

   3

   Mix all of the dressing ingredients except the oil together in a small jar. Pour the oil in while whisking to emulsify.

4. Assembly

   4

   Pour the dressing over the pasta salad and toss until well coated. It can be served immediately or refrigerated before serving.