Italian Pasta Salad (Print Version)

# Ingredients:

01 - 16 ounces of fusilli or rotini pasta.
02 - Olive oil (extra virgin) to drizzle.
03 - Two cups of halved cherry tomatoes.
04 - One and a half cups of bite-size mozzarella (8 ounces).
05 - One red bell pepper, cut into small cubes.
06 - Half an English cucumber, chopped.
07 - A cup of thinly sliced red onions.
08 - Three-quarters of a cup of kalamata olives, cut in half.
09 - Three-quarters of a cup of pepperoncini slices.
10 - Half a cup of parsley, chopped up.
11 - One Italian dressing recipe.
12 - 1 and 1/2 teaspoons of coarse sea salt.
13 - Ground black pepper, add as you like.
14 - One cup of fresh basil leaves, plus little extras to decorate.

# Instructions:

01 - Boil the pasta till tender, drain it, and toss gently with some olive oil. Let it cool to room temperature.
02 - Stir together the cooled pasta, your choice of veggies, mozzarella, olives, pepperoncini, and fresh herbs.
03 - Mix it all up with the dressing, some salt, and a pinch of pepper. Toss in the basil and decorate to finish.

# Notes:

01 - You can make this in advance and store it chilled.
02 - Stays fresh in the refrigerator for 3-4 days.
03 - Wait until the end to add the fresh herbs.

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