Ingredients:

  • 1 pound (450g) rotini pasta
  • 1 cup (240ml) mayonnaise
  • ½ cup (120ml) Italian salad dressing
  • ¼ cup (60ml) milk
  • 2 tablespoons (30ml) red wine vinegar
  • 1 teaspoon (5ml) garlic powder
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • 1 cup (115g) chopped cherry tomatoes, halved
  • 1 cup (115g) chopped cucumber
  • ½ cup (50g) chopped red onion
  • ½ cup (50g) sliced black olives
  • ½ cup (50g) cubed mozzarella cheese (fresh or packaged)
  • ½ cup (50g) cubed pepperoni (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water.
  2. In a large bowl, whisk together mayonnaise, Italian dressing, milk, red wine vinegar, garlic powder, salt, and pepper. Whisk until smooth and creamy.
  3. Add the cooked pasta, tomatoes, cucumber, red onion, black olives, mozzarella cheese, and pepperoni (if using) to the bowl with the dressing.
  4. Gently toss all ingredients until well coated with the dressing.
  5. Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld. (Overnight is even better!)
  6. Garnish with fresh parsley, if desired, before serving.