Ingredients:

  • 1 lb tri-color rotini pasta
  • 2 tsp kosher salt
  • 3/4 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 cup grape tomatoes, halved
  • 1 cup English cucumber, quartered and sliced
  • 1/2 cup red onion, finely diced
  • 1 cup mini pepperoni or diced hard salami
  • 8 oz fresh mozzarella pearls
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large stockpot of heavily salted water to a rolling boil. Add rotini and cook for 1 minute less than package directions to achieve a firm al dente texture.
  2. While pasta boils, combine extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, and red pepper flakes in a small mason jar. Shake vigorously until the dressing is emulsified and creamy.
  3. Drain the pasta in a colander. Do not rinse with cold water. Transfer the warm pasta immediately to a large mixing bowl.
  4. Pour half of the dressing over the warm pasta and toss. This 'Active Cooling' technique allows the starch to bind with the vinaigrette for better flavor absorption.
  5. Add grape tomatoes, cucumber, red onion, salami, mozzarella pearls, and black olives to the bowl. Pour the remaining dressing over the mixture and toss thoroughly.
  6. Garnish with fresh chopped parsley. Serve immediately while slightly warm or refrigerate until chilled.