Italian Pasta Bowl (Print Version)

# Ingredients:

01 - 1/2 English cucumber, diced small.
02 - Cherry tomatoes, 2 cups, halved.
03 - A pound of fusilli or rotini pasta.
04 - 1 cup sliced red onion.
05 - 1 red bell pepper, chopped into small pieces.
06 - 1/2 cup fresh parsley, finely chopped.
07 - A drizzle of extra virgin olive oil.
08 - 1 1/2 cups (8 ounces) mini mozzarella balls.
09 - 3/4 cup kalamata olives, sliced in half.
10 - Fresh basil leaves, 1 cup, plus extras for topping.
11 - 3/4 cup pickled pepperoncini, sliced.
12 - Black pepper as you like.
13 - 1 1/2 teaspoons of sea salt.
14 - 1 serving of Italian dressing.

# Instructions:

01 - Cook the pasta till al dente, drain it well, toss with oil, and leave it to cool down.
02 - Mix the cooled pasta with the peppers, cucumbers, tomatoes, cheese, herbs, olives, and pepperoncini in a big bowl.
03 - Pour on the dressing, season with salt and pepper, then mix. Put in basil and a little garnish to finish.

# Notes:

01 - You can prep this early and keep it chilled.
02 - Stays good in the fridge for 3-4 days.
03 - Add fresh herbs at the very end.

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