Ingredients:

  • 1 lb rotini pasta
  • 1 tsp salt
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp grated parmesan cheese
  • 8 oz mozzarella pearls
  • 6 oz pepperoni, diced
  • 6 oz genoa salami, diced
  • 1 cup red bell pepper, finely diced
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the rotini and cook according to package directions until al dente, then drain in a colander and let cool for 5-10 minutes.
  3. Combine olive oil, red wine vinegar, garlic powder, oregano, basil, salt, pepper, and Parmesan in a mason jar; shake vigorously or whisk until emulsified.
  4. In an extra-large mixing bowl, combine the cooled pasta with the diced pepperoni, salami, mozzarella pearls, bell pepper, cucumber, red onion, and olives.
  5. Pour the homemade Italian vinaigrette over the pasta mixture and toss until evenly coated.
  6. Refrigerate for 1 hour to allow flavors to meld before serving.