Classic Pasta Salad with Italian Dressing

• Produce

  • 1/4 cup Parsley, fresh
  • 1 Red bell pepper
  • 1/2 Red onion, small

• Condiments

  • 1 1/2 cups Italian salad dressing
  • 8 oz Kalamata olives

• Pasta & Grains

  • 16 oz Ditalini pasta

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Salt

• Dairy

  • 8 oz Mozzarella balls, fresh
  • 1 cup Parmesan

• Other

  • 8 ounces soppressata (or salami, sliced and cut into fourths

Found on thewickednoodle.com

Description

Ingredients

• 16 ounces ditalini pasta
• 1 1/2 cups Italian salad dressing (this homemade version using balsamic vinegar is recommended)
• 1 red bell pepper, chopped
• 1/2 small red onion, chopped
• 8 ounces soppressata (or salami), sliced and cut into fourths
• 8 ounces kalamata olives, pitted and halved (or regular black olives)
• 8 ounces fresh mozzarella balls, halved (or use the petite-sized so you dont have to cut them!)
• 1 cup shredded parmesan
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• freshly ground black pepper

Directions

• Cook pasta according to package directions. Drain well. While still warm, toss pasta with salad dressing to coat. Allow to cool.
• Add remaining ingredients to pasta; toss well. Chill for at least four hours or overnight to allow flavors to blend.