Versatile Pasta Salad

• 1 lb rotini, penne or other pasta of choice
• 6-8 oz Provolone cheese, cubed
• 1 red onion, sliced and cut into 1 inch pieces
• 1 cucumber, peeled, seeded and cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cups cherry tomatoes, halved, optional
• 1 6oz can sliced pitted black olives, drained
• 1/4 cup fresh parsley, chopped
• 1/4 cup Parmesan, grated, optional
• 1/3 cup red wine vinegar
• 3 garlic cloves, pressed
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2/3 cup olive oil

Instructions

1. 1

   Bring a pot of salted water to a boil. Add the noodles and cook until al dente, usually around 8 minutes, but check the package for instructions. Make sure not to overcook the noodles. Drain, rinse with cold water to stop the cooking process, and drain again.

2. 2

   Combine all pasta salad ingredients, including the drained pasta, in a large bowl.

3. 3

   Mix all of the dressing ingredients except the oil together in a small jar. Pour the oil in while whisking to emulsify.

4. 4

   Pour the dressing over the pasta salad and toss until well coated. It can be served immediately or refrigerated before serving.