Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package directions until al dente (8-10 minutes).

2. 2

   Drain pasta thoroughly in a colander and rinse under cold water for 1-2 minutes to stop cooking and remove excess starch. Let drain well.

3. 3

   While pasta cooks and cools, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, red pepper flakes (if using), sugar, salt, and black pepper in a small bowl until well combined.

4. 4

   Taste and adjust seasonings as needed.

5. 5

   In a large mixing bowl, combine cooled rotini pasta, halved cherry tomatoes, halved mini mozzarella balls, sliced black olives, diced red onion, diced green bell pepper, and diced pepperoni.

6. 6

   Pour prepared Italian dressing over salad ingredients and toss gently but thoroughly until everything is evenly coated.

7. 7

   Cover bowl and refrigerate for at least 30 minutes, or up to 2 hours, before serving to allow flavors to meld.

8. 8

   Give salad another good toss before serving.