Ingredients:

  • 1 lb rotini pasta
  • 1 tsp salt
  • 1 cup red bell pepper, diced
  • 1 cup cucumber, quartered and sliced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup pepperoncini peppers, sliced
  • 4 oz salami, cubed
  • 4 oz pepperoni, sliced into half-moons
  • 8 oz fresh mozzarella pearls
  • 3/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 8-10 minutes until it's just under al dente. Note: If you overcook it now, it'll turn to mush after absorbing the dressing.
  2. Drain the pasta immediately. Rinse under cold running water until the noodles feel cool to the touch and the water runs clear. Note: This stops the carryover cooking.
  3. In a glass jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Shake vigorously until the mixture is velvety and emulsified.
  4. In your extra large bowl, combine the cooled pasta, diced red bell pepper, cucumber, red onion, black olives, pepperoncini, cubed salami, pepperoni, and mozzarella pearls.
  5. Pour 3/4 of your dressing over the mixture. Toss gently until every spiral is glistening but not swimming in oil.
  6. Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 30 minutes. Note: This is the flavor soak phase.
  7. Take the bowl out of the fridge. Fold in the chopped fresh parsley.
  8. Pour the remaining 1/4 of the dressing over the top. Toss one last time until the colors look vibrant and fresh.