Easiest-Ever Pasta Salad

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

1 ( 16-oz.) pkg. fusilli (or rotini) pasta

1 pt. multi-colored cherry tomatoes, halved (about 2 cups)

1 cup fresh mozzarella cheese, cubed (you can substitute provolone if you prefer).

1 cup cubed hard salami (or pepperoni)

1 cup bottled italian dressing (I prefer using 4-Seasons Italian Dressing Mix to make my own)

¾ cup chopped bell pepper (any color)

½ cup halved Castelvetrano olives (canned large, pitted black are okay to substitute)

¼ cup chopped pepperoncini salad peppers

1 tsp. black pepper

½ tsp. kosher salt

Some freshly grated parmesan cheese

Note: Ingredients may have been altered from the original.

Directions at southernliving.com

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