Italian Bow Tie Pasta Salad: Zesty

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil.
2. Add the farfalle and cook for 1 minute less than the package directions for al dente.
3. Drain the pasta in a colander and immediately rinse under cold running water until the noodles feel cool to the touch. Set aside.
4. In an extra-large mixing bowl, combine the diced pepperoni, cucumber, tomatoes, bell pepper, red onion, olives, and mozzarella pearls.
5. Add the cooled pasta to the vegetable mixture.
6. Sprinkle in the grated Parmesan and chopped parsley.
7. Whisk the lemon juice and dried oregano into the Italian dressing.
8. Pour half of the dressing over the salad and toss gently until the noodles are evenly coated.
9. Cover and refrigerate for 1 hour.