Cavatappi Amatriciana Pasta Salad

• 8 ounces, weight Cavatappi Pasta
• 1 cup Cherry Or Salad Tomatoes, Diced
• 1/2 cups Sweet Onion, Diced
• 2/3 cups Shaved Parmesan Cheese (or Pecorino Romano), Plus Extra For Garnish
• 12 slices Thin Pepperoni, Cut Into Strips And Fried Crisp, Plus Extra For Garnish
• 2 Tablespoons Fresh Basil, Chopped
• 2 Tablespoons Sundried Tomato Pesto (like Classico)
• 1-1/2 Tablespoon Balsamic Vinegar
• 1-1/2 Tablespoon White Wine Vinegar
• 1 clove Garlic, Minced
• 1/2 teaspoons Salt
• 1/3 cups Extra Virgin Olive Oil
• 1/4 teaspoons Crushed Red Pepper Flakes (optional)

1. Cook pasta according to package directions then drain and cool.
2. In a large bowl, combine the cooled pasta, tomatoes, onion, cheese, pepperoni and half of the basil. Set aside.
3. In a medium sized bowl whisk together remaining ingredients (including the remaining basil) and add it into the pasta; toss to coat. Chill salad before serving.
4. To serve, garnish with extra Parmesan cheese and additional crispy pepperoni strips (optional).

pasta, cherry, sweet onion, parmesan cheese, pepperoni, fresh basil, balsamic vinegar, white wine vinegar, clove garlic, salt, olive oil, ubc

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