Ingredients:

  • 16 oz gluten-free rotini or fusilli
  • 1 cup mini mozzarella pearls
  • 1 cup sliced mini salami
  • 1/2 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 cup halved cherry tomatoes
  • 1/2 cup sliced black olives
  • 1/4 cup chopped fresh parsley
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sugar

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the gluten-free pasta and cook for exactly 1 minute less than the package directions for al dente.
  3. Drain the pasta into a colander and immediately rinse under cold running water for 30 seconds until the pasta feels cool to the touch.
  4. Drain thoroughly and place the cooled pasta in a large mixing bowl.
  5. In a mason jar, combine olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, pepper, and sugar.
  6. Shake the jar vigorously until the dressing is opaque and well-combined.
  7. Pour approximately 1/3 of the dressing over the cooled pasta and toss to coat.
  8. Fold in the mozzarella pearls, sliced salami, diced red onion, diced red bell pepper, halved cherry tomatoes, sliced black olives, and chopped parsley.
  9. Pour the remaining dressing over the salad and toss until everything is evenly coated.
  10. Cover and refrigerate for 1 hour to allow flavors to marinate before serving.