Begin by boiling a large pot of salted water. Add your gluten-free rotini pasta, cooking it for 7–10 minutes or until al dente. Once done, drain the pasta in a colander and rinse under cold water to stop the cooking process; set aside to cool completely.

While the pasta cools, slice your cucumber and red onion. Dice the yellow bell pepper and halve or quarter the grape tomatoes.

Shred the Parmesan cheese using a grater. Cut cubed mozzarella cheese into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta with all your freshly prepared vegetables and the cheeses. If opting for meat, include chopped pepperoni at this stage.

Sprinkle McCormick Salad Supreme Seasoning generously over the mixture, followed by a drizzle of Olive Garden Italian dressing, then mix thoroughly.

Stir the salad gently but thoroughly, ensuring all ingredients are well combined and evenly coated.

Cover the bowl with plastic wrap or transfer to an airtight container, refrigerate for at least 1 hour before serving.