A vibrant and flavorful pasta salad perfect for any occasion.
In a mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, celery seed, salt, and black pepper until well combined.
Use a whisk to ensure the dressing emulsifies properly for a smooth texture.
Cook the shell pasta in a large pot of salted boiling water until al dente, then drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and prevents sticking.
Toss the cooked pasta with half of the prepared dressing in a serving bowl.
Coating the pasta with dressing while it's still slightly warm helps it absorb the flavors better.
Add the provolone cheese, red onion, green bell pepper, black olives, parsley, and Parmesan cheese to the bowl with the pasta.
Cut the ingredients into uniform sizes for a consistent texture in every bite.
Pour the remaining dressing over the salad and toss gently to combine. Chill in the refrigerator for at least 30 minutes before serving.
Chilling the salad allows the flavors to meld together for a more cohesive taste.
Serve the pasta salad chilled, garnished with additional parsley or Parmesan cheese if desired.
Serve in a decorative bowl to enhance the presentation and make it more inviting.
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