Italian Pasta Salad (Print Version)

# Ingredients:

01 - 1 cup fresh basil leaves, extra for topping.
02 - 3/4 cup sliced pepperoncini.
03 - 3/4 cup halved kalamata olives.
04 - 1 red bell pepper, cut into small cubes.
05 - 1 pound rotini or fusilli pasta.
06 - 1/2 cup fresh parsley, chopped.
07 - 1 cup thinly sliced red onions.
08 - 2 cups cherry tomatoes, cut in halves.
09 - Extra virgin olive oil to drizzle.
10 - 1 1/2 cups mini mozzarella balls (8 oz).
11 - 1/2 diced English cucumber.
12 - 1 1/2 teaspoons fine sea salt.
13 - A sprinkle of black pepper.
14 - 1 batch Italian-style dressing.

# Instructions:

01 - Cook the pasta until tender, drain, drizzle with olive oil, and let it cool down.
02 - Toss the cooled pasta with chopped veggies, herbs, cheese, olives, and pepperoncini.
03 - Pour the dressing over the salad, add salt and pepper, and garnish with basil.

# Notes:

01 - Prep it ahead and chill until serving.
02 - Stays fresh in the fridge for up to 3-4 days.
03 - Add fresh herbs right before serving.

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