Ingredients:

  • 16 oz tri-color rotini pasta
  • 1 tbsp sea salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp honey
  • 3 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 6 oz pepperoni, diced
  • 8 oz mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup red onion, finely diced
  • 1 cup red bell pepper, diced
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 1-2 minutes less than the package directions to ensure al dente texture. Drain in a colander and rinse briefly with cool water.
  2. In a mason jar or medium mixing bowl, combine olive oil, red wine vinegar, honey, minced garlic, Italian seasoning, oregano, salt, pepper, and red pepper flakes. Shake or whisk vigorously for 30 seconds until emulsified and glossy.
  3. In an extra-large mixing bowl, combine the slightly warm pasta with diced pepperoni, mozzarella pearls, halved cherry tomatoes, sliced black olives, diced red onion, and diced red bell pepper.
  4. Pour the emulsified dressing over the pasta mixture and toss gently until all ingredients are evenly coated. Fold in chopped fresh parsley before serving.