*ingredients :

°24 oz uncooked tricolor rotini pasta
°1 cherry tomato, halved
°12 ounces chopped pepperoni
°1 red onion cut into cubes
°1 green pepper
°16 oz cubed mozzarella cheese
°1 cup grated parmesan cheese
°8 ounces sliced ​​olives
°1 1/4 cup olive oil
°Half a cup of red wine vinegar
°2 tablespoons Italian seasoning
°2 teaspoons garlic powder
°1 teaspoon salt
°1 teaspoon pepper
°1 teaspoon red pepper flakes

* instructions :

Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta reaches room temperature. Put the pasta in a large bowl.

Add the cherry tomatoes, pepperoni, onions, sweet peppers, mozzarella, Parmesan, and olives to the bowl. Sit aside.

In a separate bowl, add olive oil, vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir until smooth.
Pour the vinaigrette over the pasta salad, then toss to coat. Refrigerate for an hour before serving. 

Pasta salad will keep for 3-4 days, refrigerated in an airtight container. The pasta will continue to absorb the marinade for a longer time, so you may need a little olive oil and vinegar if it's been in for a few hours.