Ingredients:

  • 1 lb tri color rotini pasta
  • 6 oz Genoa salami, cubed
  • 8 oz fresh mozzarella pearls
  • 1 cup English cucumber, quartered and sliced
  • 1 cup grape tomatoes, halved
  • 0.5 cup red onion, finely diced
  • 0.5 cup Kalamata olives, sliced
  • 0.5 cup pepperoncini peppers, sliced
  • 0.25 cup fresh flat-leaf parsley, chopped
  • 0.75 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil and cook the tri-color pasta until al dente according to package directions.
  2. While the pasta cooks, prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, basil, red pepper flakes, salt, pepper, and grated Parmesan in a small bowl or jar until emulsified.
  3. Drain the pasta in a colander, shaking off excess water, but do not rinse with cold water.
  4. Transfer the warm pasta to a large mixing bowl and immediately toss with half of the prepared Italian dressing to allow the pasta to absorb the flavors.
  5. Add the cubed salami, mozzarella pearls, sliced cucumbers, grape tomatoes, red onion, olives, pepperoncini, and parsley to the bowl.
  6. Pour the remaining dressing over the salad and toss gently to combine. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.