3cupsuncooked Rotini pastajust over 8 oz. dried, equals 5 ½ cups cooked
1cuphalved pepperoni slicestypical size, not large or mini
2 ¼cupbroccolieach small floret sliced in half longways
⅓cupaged GoudaI use Rembrant, shredded or just break apart into small flakes
⅓cupParmesan Reggianoshredded or just break apart into small flakes
¾cupoptional yellow onionsliced thin
Garnish with fresh basil leaves
For the Italian Dressing
½cupapple cider vinegar
2teaspoonfresh squeezed lemon juice
Optional flaked or ground red pepper to taste
Boil noodles for 8-10 minutes (you want to make sure not to overcook them). Once cooked, immediately rinse in cold water to stop the cook, drain, and set aside. While the noodles cook prepare the vegetables and dressing.
Rinse and prepare all vegetables by dicing/slicing as stated in ingredients. Combine vegetables and cooked noodles into a large mixing bowl.
Make the Italian Dressing
Add all ingredients to a mason jar or container with an airtight lid. Shake dressing until well combined. Don’t try to just stir it, in order for ingredients to thoroughly combine you’ll want to give it a good shake. Immediately add to the pasta (add amount to your discretion) and toss or keep separate to add dressing individually to each serving. Note that the dressing quickly settles so give it a shake before each use.
Garnish pasta salad with fresh basil leaves and shredded/flaked cheese.