Ingredients:

  • 1 lb tri-color rotini pasta
  • 2 tbsp sea salt
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 8 oz Genoa salami, chopped
  • 8 oz fresh mozzarella pearls
  • 1 pint cherry tomatoes, halved
  • 1 large green bell pepper, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of water to a rolling boil and add the 2 tbsp sea salt.
  2. Drop the 1 lb tri color rotini into the water and boil until al dente (check it 1 minute before the box instructions suggest).
  3. While the pasta cooks, whisk the 3/4 cup olive oil, 1/4 cup red wine vinegar, 1 tbsp Dijon, garlic, oregano, basil, and red pepper flakes in a small bowl until thick and pale.
  4. Drain the pasta well, but do not rinse it; the surface starch is what helps the dressing stick.
  5. Transfer the warm pasta to your large bowl and toss with one third of the vinaigrette until the noodles look glossy and coated. Note: This ensures the flavor penetrates the pasta itself.
  6. Allow the pasta to sit for 5 minutes to absorb the liquid, then add the chopped Genoa salami, mozzarella pearls, halved cherry tomatoes, and diced green pepper.
  7. Fold in the sliced black olives and finely minced red onion until colors are evenly distributed.
  8. Shower the salad with the 1/2 cup grated Parmesan cheese and the 1/4 cup fresh parsley.
  9. Pour the remaining vinaigrette over the top and toss one final time until everything is shimmering.
  10. Cover the bowl and chill in the refrigerator for 30 minutes until the flavors have fully melded. > Chef's Tip: If you're serving this the next day, keep a extra splash of red wine vinegar and olive oil on hand. Pasta drinks dressing as it sits, and a quick refresh right before serving brings that vibrant zing back to life.