Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the rotini pasta and cook until al dente, about 8–10 minutes. Drain and rinse with cold water to stop the cooking; drain again.
Prepare the Salad Ingredients: In a large bowl, combine cooked pasta, diced pepperoni, cubed provolone, sliced red onion, cucumber, green and red bell peppers, black olives, minced parsley, and grated Parmesan.
Make the Dressing: In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, minced garlic, dried basil, dried oregano, ground mustard seed, salt, and black pepper. Seal and shake vigorously until well combined.
Combine Salad and Dressing: Pour the dressing over the pasta mixture. Toss thoroughly to coat all ingredients evenly.
Chill: Cover and refrigerate for at least 8 hours for the flavors to meld beautifully.
Optional Additions and Customizations
Veggie Boost: Add halved cherry tomatoes, blanched broccoli florets, or shredded carrots.
Protein Punch: Incorporate grilled chicken, salami, or chickpeas.
Herbal Twist: Fresh basil or dill can replace or complement the parsley.
Cheesy Delight: Swap provolone with mozzarella or feta cheese.
Serving and Storage Tips
Serve chilled for the best flavor.
Keeps well in an airtight container in the fridge for up to 3 days.
This colorful, hearty pasta salad is ideal for family gatherings, potlucks, or even a make-ahead weekday lunch. Its zesty dressing and vibrant ingredients are sure to disappear fast!
