Italian Pasta Salad (Print Version)

# Ingredients:

01 - 8 ounces mini mozzarella balls (about 1 1/2 cups).
02 - Slice of cucumber, about 1/2 an English one.
03 - 3/4 cup halved kalamata olives.
04 - A handful of chopped parsley, about half a cup.
05 - A pound of fusilli or rotini pasta.
06 - 3/4 cup of sliced pepperoncini.
07 - Small red onion, sliced into rings, about 1 cup.
08 - Drizzle of extra virgin olive oil.
09 - A couple of halved cherry tomatoes, about 2 cups.
10 - 1 diced red bell pepper.
11 - 1 1/2 teaspoons of coarse sea salt.
12 - A handful of fresh basil, plus more to sprinkle over.
13 - Pinch of black pepper or more if you like it spicy.
14 - 1 batch of Italian-style dressing.

# Instructions:

01 - Boil the pasta, drain it well, and add a little oil on top. Let it sit until it's cool.
02 - Pour dressing over and toss gently with salt, pepper, and basil. Sprinkle some basil on top as the final touch.
03 - Blend all the cooked pasta with the veggies, mozzarella, olives, pepperoncini, and herbs in a bowl.

# Notes:

01 - Chill it ahead of time if needed.
02 - Should stay fresh in the fridge for 3 to 4 days.
03 - Always add herbs freshly right before serving.

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