1 (12 ounce) package garden spiral noodles, cooked and cooled
4 ounces pepperoni slices, halved
1 (6 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed
1/2 cup shredded Parmesan cheese
1 cup diced green or red pepper
1/2 cup cherry tomatoes, halved
1 1/2 cups zest Italian dressing, divided
Pro Tip: I usually use Olive Garden salad dressing when I make this. I love the flavor. It makes this salad bold but doesn’t overwhelm the other flavors.
In a large bowl, toss together the noodles, pepperoni, olives, cheeses, peppers, and tomatoes. Stir in 1 cup dressing. Refrigerate at least 3 hours or overnight to allow pasta to soak up the flavors. Before serving, stir in an additional 1/2 cup of the salad dressing.