Pasta Salad a la Honeybear

Ingredients

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• 1 (8 ounce) package uncooked tri-color rotini pasta
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• 6 ounces pepperoni sausage, diced
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• 6 ounces provolone cheese, cubed
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• 1 medium red onion, very thinly sliced and cut into 1-inch pieces
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• 1 small cucumber, thinly sliced
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• ¾ cup chopped green bell pepper
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• ¾ cup chopped red bell pepper
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• 1 (6 ounce) can pitted black olives, drained
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• ¼ cup minced fresh parsley
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• ¼ cup grated Parmesan cheese
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• ½ cup olive oil
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• ¼ cup red wine vinegar
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• 2 cloves garlic, minced
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• 1 teaspoon dried basil
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• 1 teaspoon dried oregano
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• ½ teaspoon ground mustard seed
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• ¼ teaspoon salt
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• ⅛ teaspoon ground black pepper
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3
   Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4
   Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5
   Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.