– 12 oz. tri-color rotini pasta – 1 c. hard salami, thickly sliced and quartered – 1 pint, grape tomatoes, halved – 1 (3.8 oz.) can, sliced black olives – 1 lrg. green bell pepper, chopped (about 1 cup) – 1/2 c. red onion, chopped – 1 (8 oz.) container, fresh mozzarella pearls, drained – 1/2 c. grated Parmesan cheese – 1/2 c. fresh parsley, finely chopped – 1/4 c. fresh basil leaves, finely chopped
While pasta is cooling, chop the ingredients: salami, tomatoes, peppers, onion, parsley and basil. Drain the olives and mozzarella, and grate the Parmesan if you're using a larger wedge. Add these ingredients to a large mixing bowl.