Servings: 1-8   Time: Prep: 20 minutes, Cook: 10 minutes

Recipe by: Dragged Through The Garden

Ingredients

Pasta

• Rotini pasta (2 boxes, tri-color if available)
• Sea salt
• Pepper
• Olive oil
• Black olives (sliced)
• Pepperoncini
• Vegan pepperoni
• Cherry/grape tomatoes
• Yellow pepper
• Orange pepper
• Vegan cheddar block

Dressing

• Olive oil
• Apple cider vinegar
• Sea salt
• Garlic
• Fresh oregano
• Some of the liquid from the pepperoncini jar

Directions

1. In a large pot, add five quarts of water (20 cups). Add two tablespoons of water and bring it to a boil. Once the water is boiling, add the two boxes of rotini. Stir it once and then cover the pot and lower the flame to a simmer. You’re going to cook the pasta al dente so it isn’t soggy later, so only cook for 6-7 minutes. Drain the pasta with a strainer and rinse with a little bit of cold water. Transfer to a large bowl and add 2-3 tablespoons of olive oil. Quick stir and then stick the bowl in the fridge while you complete the rest of the recipe.

2. Open your olives and rinse them. Slice them if necessary. Do the same for the pepperoncini. Save some of the liquid from the pepperoncini jar for later. Dice down your yellow and orange pepper into small chunks. Cut all of your cherry/grape tomatoes in half. Open the block of vegan cheddar and cut it down into small cubes. Cut the pepperoni down into smaller pieces if you wish.

3. Take the bowl of pasta out of the fridge and add all of your newly sliced items into the mix. Give everything a thorough stir. Add another splash of olive oil and as much salt as you would like. Refrigerate the pasta salad for at least one hour.

4. For the dressing, combine 3 parts olive oil to 1 part apple cider and mix well in a salad dressing shaker thing. Add salt to taste and a few sprigs of fresh oregano. Crush 1-2 cloves of garlic and throw them in, too. Add half a tablespoon of the liquid from the pepperoncini jar.