Ingredients:

  • 16 oz rotini pasta
  • 8 oz salami, diced
  • 8 oz pepperoni, sliced
  • 8 oz fresh mozzarella pearls
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Note: Salt the water until it tastes like the sea; this is your only chance to season the pasta itself.
  2. Cook the rotini for 1-2 minutes less than the package instructions until they are firm to the bite (al dente).
  3. Drain the pasta and immediately rinse with cold water until the noodles feel chilled to the touch. Note: This stops the cooking process and removes the sticky starch.
  4. Combine the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, salt, black pepper, and red pepper flakes in a small jar.
  5. Shake or whisk the dressing vigorously until the mixture looks gold and glossy.
  6. Toss the chilled pasta, salami, pepperoni, mozzarella, bell pepper, onion, olives, and parsley in a large mixing bowl.
  7. Pour half of the dressing over the mixture and toss until every noodle is lightly coated.
  8. Cover the bowl and refrigerate for at least 1 hour. Note: This is when the pasta drinks the first layer of flavor.
  9. Just before serving, pour the remaining dressing over the salad and toss again until the salad has a fresh, wet shine.