Step-by-Step Instructions
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Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni according to package instructions until al dente. Drain well, but do not rinse with cold water right away.
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Dress Warm: Transfer the hot, drained pasta directly to a large baking dish or mixing bowl. Pour about half of the Italian dressing over the warm pasta and toss gently to coat. Let it sit for 10 minutes so the pasta absorbs the herbaceous, tangy dressing.
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Prep the Mix-Ins: While the pasta cools slightly, chop the cherry tomatoes, cucumber, red onion, olives, cured meats, and cheese cubes.
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Combine and Chill: Add the prepared vegetables, meat, and mozzarella to the pasta dish. Pour over the remaining dressing and toss until evenly combined.
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Chill Before Serving: Cover and refrigerate for at least 1–2 hours to allow the flavors to meld. Garnish with grated Parmesan and fresh parsley just before serving cold.
Pro Tips for Best Flavor
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Dress Twice: Pasta tends to soak up liquid as it sits in the fridge. Reserving a quarter-cup of dressing to toss in right before serving keeps the salad glossy and vibrant.
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Add Crunch: Mix in diced bell peppers or pepperoncini rings for an extra punch of acidity and crisp texture
