Ingredients:

  • 3/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 lb tri-color rotini pasta
  • 8 oz sliced smoked turkey, chopped
  • 8 oz mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Combine the extra-virgin olive oil, red wine vinegar, minced garlic, Italian seasoning, kosher salt, black pepper, and red pepper flakes in a mason jar; screw the lid on tightly and shake vigorously for 30 seconds to emulsify.
  2. Bring a large pot of salted water to a boil, add the tri-color rotini, and cook until al dente (usually 1-2 minutes less than package directions). Drain in a colander .
  3. Transfer the warm pasta to an extra-large mixing bowl and toss with approximately two-thirds of the prepared dressing.
  4. Fold in the chopped smoked turkey, mozzarella pearls, halved cherry tomatoes, sliced black olives, quartered artichoke hearts, diced red bell pepper, and diced red onion; pour in the remaining dressing and toss until coated.
  5. Stir in the grated Parmesan cheese, then fold in the fresh parsley and basil just before serving.