Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tsp (6g) Salt
  • 8 oz (225g) Salami or Pepperoni, diced small
  • 8 oz (225g) Fresh mozzarella pearls (small balls)
  • 1 cup (150g) Red bell pepper, finely diced
  • 1 cup (150g) Cucumber, diced
  • ½ cup (75g) Red onion, finely diced
  • ½ cup (80g) Black olives, sliced
  • ¼ cup (15g) Fresh parsley, chopped
  • ¼ cup (15g) Fresh basil, chiffonade
  • ½ cup (120ml) Extra virgin olive oil
  • ¼ cup (60ml) Red wine vinegar
  • 1 tbsp (15ml) Lemon juice
  • 2 cloves (6g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • 1 tsp (5g) Sugar
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper

Instructions:

  1. Boil the pasta in heavily salted water until al dente. Drain and immediately rinse under cold water until the pasta is completely cooled.
  2. Dice the salami, peppers, cucumbers, and onions into uniform, small pieces.
  3. Combine all dressing ingredients (olive oil, red wine vinegar, lemon juice, garlic, oregano, sugar, salt, and black pepper) in a jar or bowl. Whisk vigorously or shake until fully emulsified.
  4. In a large mixing bowl, combine the cooled pasta, diced vegetables, cured meats, and mozzarella. Pour the dressing over the top and toss gently until coated. Fold in the fresh parsley and basil last.