Ingredients:

  • 1 lb rotini or fusilli pasta
  • 1 tbsp kosher salt
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp honey
  • 8 oz mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup red onion, finely diced
  • 1 cup bell pepper, diced
  • 4 oz Genoa salami, cubed
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions. Drain in a colander and rinse briefly with cold water to stop the cooking process and remove excess starch.
  2. Combine the olive oil, red wine vinegar, oregano, garlic powder, salt, pepper, and honey in a mason jar. Shake vigorously for 30 seconds or whisk until the mixture is thickened and opaque.
  3. In an extra-large mixing bowl, combine the cooled pasta, mozzarella pearls, tomatoes, olives, onion, bell pepper, and salami. Pour the dressing over the mixture and fold gently with a spatula until everything is evenly coated.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the pasta to absorb the flavors of the vinaigrette.