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Italian Pasta Salad


by Kara Kimbrough

1 (16-ounce) package fusilli or rotini pasta 

3 cups Roma tomatoes, chopped

1 pound chopped pepperoni or salami

1/2 pound grated provolone cheese

1 cup green bell pepper

1 cup red bell pepper 

1/2 cup green olives, sliced 

1/4 teaspoon white sugar 

1/2 cup apple cider vinegar

1/2 cup vegetable oil 

2 teaspoons garlic powder

2 teaspoons Mrs. Dash 

1 teaspoon black pepper 

1 teaspoon Italian seasoning 

1/2 teaspoon onion powder

1/2 teaspoon dill weed 

Cook pasta according to package directions. Drain and pat noodles with paper towels to dry completely. Pour pasta into a large bowl and add three cups of tomatoes, pepperoni or salami, provolone, green and red bell peppers, olives, and sugar. 

In a separate bowl, whisk together apple cider vinegar, vegetable oil, garlic powder Mrs. Dash, black pepper, Italian seasoning, onion powder, and dill weed.

 Pour dressing over pasta and mix well to coat. Cover and refrigerate for at least two hours, preferably overnight, to allow flavors to meld. After marinating, taste for flavor, as the pasta will soak up the marinade.

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