Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 8 oz Salami, diced into small cubes
  • 8 oz Fresh mozzarella pearls
  • 1/2 cup Red onion, finely diced
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Black olives, sliced
  • 1/2 cup Pepperoncini, sliced
  • 1/2 cup Fresh parsley, chopped
  • 1/4 cup Fresh basil, chiffonade
  • 3/4 cup Extra virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • 2 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions:

  1. While the pasta water is coming to a boil, chop all your vegetables and meats.
  2. Whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a bowl or mason jar to create the herb dressing.
  3. Cook the pasta in heavily salted water for one minute less than the package directions.
  4. Drain the pasta but do not rinse it with cold water to maintain the surface starch.
  5. While the pasta is still warm, pour half of the herb dressing over the noodles and toss well.
  6. Allow the pasta to cool slightly for about 5 minutes, then fold in the salami, mozzarella pearls, red onion, cherry tomatoes, black olives, and pepperoncini.
  7. Finish by folding in the fresh parsley and basil just before serving to maintain a bright green color.