12 oz package of tri-color rotini pasta
1/3 to ½ cup Olive oil
1/3 to ½ cup Red wine vinegar
Fresh Garden herbs –basil, chives, parsley, summer savory, dill
1 tsp Mustard
1 Red pepper
Small can of Chopped Black Olives
Sharp provolone cheese to taste
Stick of pepperoni – about a 4 inch piece
Grated cheese – about 2 tablespoons
While cooking the pasta, chop the garden herbs and put them in a small bowl. Add ½ cup of Olive oil and ½ cup red wine vinegar and let that marinate. Stir in a teaspoon of mustard.
Cook the pasta al dente. Drain and rinse in cold water. In a large bowl, add the pasta, and then stir in the oil and vinegar mixture. Drain the can of olives and add to the pasta.
Now prepare and add the following to the pasta mixture:
· Peel the cucumber. Cut in half, then quarters lengthwise and chop into ¼ inch slices.
· Core the pepper and chop into small pieces. (Remove as much of the inside white membrane as possible).
· Thickly slice the pepperoni then chop the slices into small bits.
· Slice the provolone cheese into small pieces.
Mix everything together with about 2 tablespoons of grated cheese.
If it is too dry, add more oil and vinegar to taste.
This is best if made ahead of time to give all the flavors a chance to blend.