Picnic Pasta Salad

• 16 ounces, weight Gemelli, Fusilli, Farfalle Or Similar Shape Pasta
• 1 cup Vinaigrette-style Dressing
• 1/4 cups Mayonnaise
• 1 Tablespoon Sugar, Or To Taste
• 2 cups Chopped Tomato
• 5 ounces, weight Sliced Olives
• 1 whole Cucumber, Peeled And Diced
• 1 whole Green Or Red Bell Pepper, Diced (optional)
• 5 whole Green Onions White And Green Parts Chopped
• 1 cup Sliced Pepperoni, Chopped
• 1/2 cups Shredded Parmesan

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook to al dente (according to package instructions for al dente).
2. While the pasta is cooking, in a small bowl, whisk together the vinaigrette, mayonnaise, and sugar. You can use any dressing you'd like, adjusting the amount of sugar accordingly. Set aside.
3. Drain the pasta well, rinse it, then transfer to a large serving bowl and allow to cool for several minutes. Add the tomatoes, olives, cucumber, pepper (if using), green onions, pepperoni and cheese. While the pasta is still slightly warm, pour the dressing over all ingredients and toss to combine. Season to taste with salt and pepper.
4. Chill for several hours - overnight is even better.
5. Re-season to taste with salt and pepper before serving. You can also add additional cheese and more dressing - the pasta really soaks it up.

fusilli, vinaigrette, ubc, sugar, tomato, olives, cucumber, pepper, green onions, pepperoni, parmesan

Taken from tastykitchen.com/recipes/salads/picnic-pasta-salad/ (may not work)