Ingredients:

  • 1 lb rotini pasta
  • 1 tbsp sea salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp maple syrup
  • 8 oz salami, diced
  • 8 oz fresh mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain in a colander and immediately rinse with cold water to stop the cooking process and remove excess starch.
  2. Combine the olive oil, red wine vinegar, lemon juice, minced garlic, and all spices in a glass jar. Screw the lid on tightly and shake vigorously for 30 seconds until the mixture is opaque and well-blended.
  3. In an extra-large mixing bowl, combine the cooled pasta, diced salami, mozzarella, tomatoes, cucumber, bell pepper, onion, and olives. Pour the dressing over the mixture and toss gently until glossy. Fold in the fresh parsley and basil.
  4. Cover and refrigerate for at least 2 hours before serving to allow flavors to infuse.