A flavorful and colorful pasta salad perfect for gatherings or a quick meal.
Cook the rotini pasta in a large pot of boiling salted water until al dente. Drain and let cool.
Rinse the pasta with cold water after draining to stop the cooking process and cool it down quickly.
Slice the cucumber, leaving some of the peel for color, and chop the red onion finely.
Use a mandoline slicer for even cucumber slices.
Quarter the grape tomatoes and set them aside.
Choose ripe tomatoes for the best flavor.
In a large bowl, combine the cooked pasta, sliced cucumber, chopped onion, quartered tomatoes, and sliced pepperoni.
Mix gently to avoid breaking the pasta.
Add the Italian dressing and garlic powder to the bowl and toss everything together until well coated.
Let the salad sit for a few minutes to allow the flavors to meld.
Cover the bowl and refrigerate for at least 1 hour before serving.
Chilling enhances the flavor and texture of the salad.
Serve the pasta salad chilled and enjoy!
Garnish with fresh basil or parsley for a touch of freshness.
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