12 oz. tricolor rotini
3/4 c. diced pepperoni
1 c. diced mozzarella cheese
1/2 c. chopped hot cherry peppers
1/2 c. chopped green olives with pimento
1/2 c. chopped black olives
1/4 c. sliced pepperoncini
1/4 c. diced red onion
2 tbsp. minced parsley
Dressing
2 tbsp. olive oil
2 tbsp. red wine vinegar
salt, pepper, onion and garlic powder, to taste
Cook rotini al dente; drain and cool.
Whisk together olive oil, vinegar and seasoning in a large bowl.
Add everything except for pasta and parsley.
Gently stir until everything is mixed, then add rotini a little at a time.
Chill several hours and sprinkle with parsley before serving.
