Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Kosher salt
  • 6 oz (170g) Salami, cut into thin batons
  • 8 oz (225g) Fresh mozzarella pearls
  • 1 cup (150g) Red bell pepper, diced
  • 1 cup (150g) Cucumber, diced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (75g) Black olives, sliced
  • 1/4 cup (15g) Fresh Italian parsley, chopped
  • 3/4 cup (180ml) Extra virgin olive oil
  • 1/3 cup (80ml) Red wine vinegar
  • 1 tsp (5g) Dried oregano
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (5g) Honey
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions to ensure an al dente texture. Drain immediately and return the pasta to the bowl.
  2. Combine the olive oil, red wine vinegar, oregano, garlic, honey, salt, and pepper in a mason jar. Seal tightly and shake vigorously for 30 seconds until the mixture looks creamy and cohesive.
  3. Pour half of the dressing over the warm pasta and toss well. Let the pasta cool for 10 minutes.
  4. Add the salami, mozzarella, bell peppers, cucumber, onion, and olives to the cooled pasta.
  5. Pour the remaining dressing over the top and fold in the fresh parsley until the colors are vibrant and evenly distributed.