Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp sea salt
  • 8 oz Genoa salami, diced small
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup pepperoncini peppers, sliced
  • 1/2 cup feta cheese, cubed
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Boil the rotini pasta in heavily salted water until just under-done (al dente). Drain and immediately rinse with cold water to stop the cooking process and remove excess starch.
  2. In a jar or mixing bowl, combine extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, honey, salt, and black pepper. Whisk vigorously or shake until the dressing is emulsified and creamy.
  3. In a large mixing bowl, combine the chilled pasta with diced salami, red onion, cherry tomatoes, cucumber, black olives, pepperoncini, feta cheese, and chopped parsley.
  4. Pour the homemade zesty Italian dressing over the pasta mixture and toss thoroughly to ensure all ingredients are evenly coated.
  5. Cover and refrigerate for 2 hours to allow the flavors to absorb before serving.