Romano Cheese Pasta Salad

I love a good pasta salad with dinner in the summer.  It's a great way to lighten up a grilled dinner of sausages or chicken, instead of weighing it down even more with potatoes.  And it's also a great way to make use of your odds and ends leftovers in the fridge.  Like the addition of the peas in here, well we had peas a few nights back and there was a small serving left behind in the fridge.  And if there's one thing that I have been raised not to be, that is a waster.  No food goes uneaten around here just like no food went uneaten back when I was little.  We just don't waste a thing.

1- 1lb box of tri-color rotelle pasta (uncooked)
extra virgin olive oil
1/2 cup of zesty Italian salad dressing
1 medium slicing tomato (diced)
1 small can of sliced black olives (drained)
1/4 cup of green onion (sliced thinly)
1/2 cup of frozen green sweet peas (steamed and cooled)
1/4 cup of Romano cheese (freshly grated)
lots of freshly cracked pepper and a bit of sea salt
1/2 tsp. of dried parsley

-Bring a large stockpot of water up to a good boil, pour in a little bit of the e.v.o. and a pinch of sea salt (this will not only flavor your pasta, but also keep it from being sticky).  Add in your pasta and boil it for only 6 minutes (for Au Dente- you don't want your pasta mushy and falling apart).  Remove it from heat and pour it into a colander inside of your kitchen sink.  Rinse the hot pasta with cold water while gently tossing it to make sure to cool all of it down (so it doesn't continue to cook itself); allow to stand and drain for a minutes or so.  Once your pasta is dry and cool, transfer it into a large mixing bowl with the remaining ingredients; toss gently, but well.  Cover and refrigerate for at least an hour before serving (to meld all the flavors).  Serves 6-8.  Enjoy!