(serves 12)

 It tastes better if made the night before, allowing the pasta to soak up the dressing.

 

24 oz dried fusilli pasta (multi-colored rotini or spirals)

8 quarts water

2 Tablespoons of salt

1 green bell pepper sliced

2 small zucchini, sliced and quartered

2 (pint sized) packs of cherry tomatoes, halved or quartered depending on size

Half a red onion, diced

1 fresh jalapeño, diced

1 can (4 oz) black olives, sliced

1 (16 oz) bottle Italian dressing

1 cup grated parmesan cheese

1 cup shredded mozzarella

 

Bring 8 quarts water to a boil. Add 2 Tablespoons of salt.  (Tip from another website that I didn’t try: When cooking pasta for salad, we usually double the amount of salt we normally put in the pasta water, adding roughly 4 tablespoons of salt for 4 quarts of water. We know this sounds excessive, but food actually tastes different when eaten cold than it does when hot. The flavor of a dish that was perfectly seasoned right off the stove becomes muted. For this reason, we like to be extra sure that pasta for a cool pasta salad gets well-seasoned while it cooks.)

 

IF USING HOMEMADE DRESSING * (see below)

Mix up the dressing while waiting for the water to boil so you can add it to the warm pasta; it takes in the seasoning better.

 

Add pasta to boiling salted water and cook 10 minutes (check the package for recommended cook time). Cook it just beyond al dente, but not mushy, so that the pasta stays soft, instead of hard and chewy when it cools.

 

Drain and rinse drained pasta well under cold water to stop the cooking and remove the starch.

 

Add 1 cup of the Italian dressing to the drained and rinsed pasta and mix well. Then stir in the sliced and diced vegetable ingredients and toss lightly.   Cover and refrigerate overnight.

 

The next morning, add the remaining Italian dressing and toss lightly. Then toss in the Parmesan and Mozzarella cheese.  Cover and refrigerate until ready to serve.

 

* OPTIONAL HOMEMADE DRESSING

(From Adam and Joanne’s Inspired Taste)

 

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended.