Circle B Kitchen
1 lb pasta (corkscrew, cavatappi, etc.)
1/2 cup Italian dressing
1 cup finely shredded Parmesan cheese (not grated crumbles or powder)
1 (5 oz) bag mini pepperoni slices (I chopped up some turkey pepperoni)
1 (3.8 oz) can sliced black olives
12 oz fresh mozzarella balls, cut in half
1 Tablespoon red pepper flakes or to taste
2 Tablespoons finely sliced fresh basil
Prepare pasta according to package directions. Once cooked, pour pasta into a colander and rinse with cold water. Cool and transfer to a large bowl and gently toss pasta with Italian dressing. Add Parmesan cheese, pepperoni, olives, mozzarella, red pepper flakes and basil. Toss until all ingredients are fully combined.
Cover tightly and refrigerate until ready to serve. Before serving, taste and toss with more Italian dressing if you think it needs it.