Ingredients:

  • 1 lb dried rotini pasta
  • 2 tbsp sea salt
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 cup salami, cubed
  • 8 oz fresh mozzarella pearls
  • 1 cup English cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup roasted red peppers, chopped
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Fill a large pot with water and 2 tbsp sea salt, then bring to a rolling boil.
  2. Add 1 lb dried rotini and cook for 10 minutes until firm to the bite.
  3. Drain in a colander and rinse under cold running water until the noodles feel cool. Note: This prevents sticking.
  4. In a small jar, combine 3/4 cup olive oil, 1/4 cup vinegar, lemon juice, Dijon, garlic, and dried spices.
  5. Shake the jar vigorously until the liquid looks opaque and creamy.
  6. Pour half of this dressing over the cooled pasta in a large bowl and toss gently. Note: This creates the first layer of flavor.
  7. Fold in 1 cup cubed salami, 8 oz mozzarella pearls, and 1/2 cup halved Kalamata olives.
  8. Add 1 cup sliced cucumber, 1 cup halved tomatoes, and 1/2 cup chopped roasted red peppers.
  9. Mix thoroughly until every ingredient is glistening.
  10. Chill the salad for at least 30 minutes, then toss with the remaining dressing and 1/4 cup chopped parsley until the colors look bright and fresh.