Bring a large pot of lightly salted water to a boil. Add the rotini pasta and cook until al dente, about 8–10 minutes. Drain and rinse with cold water to stop the cooking process, then drain again.
Prepare the Salad Ingredients:
In a large bowl, combine the cooked pasta, diced pepperoni, cubed provolone cheese, sliced red onion, cucumber, green and red bell peppers, black olives, minced parsley, and grated Parmesan cheese.
Make the Dressing:
In a jar with a tight-fitting lid, combine olive oil, red wine vinegar, minced garlic, dried basil, dried oregano, ground mustard seed, salt, and black pepper. Seal the jar and shake vigorously until well combined.
Combine Salad and Dressing:
Pour the dressing over the pasta mixture. Toss thoroughly to ensure all ingredients are evenly coated.
Chill for Best Flavor:
Cover the salad and refrigerate for at least 8 hours before serving to allow the flavors to meld beautifully.
Optional Additions and Customizations
Veggie Boost: Add halved cherry tomatoes, blanched broccoli florets, or shredded carrots for extra color and nutrition.
Protein Punch: Incorporate grilled chicken, salami, or chickpeas to make the salad more filling.
Herbal Twist: Replace or complement parsley with fresh basil or dill for a different flavor profile.
Cheesy Delight: Swap provolone with mozzarella or feta cheese for a unique taste.
Gather your friends and family, serve up this vibrant, flavorful pasta salad, and watch it disappear in no time!
