Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15ml) extra virgin olive oil
  • 8 oz (225g) mini mozzarella pearls, halved
  • 8 oz (225g) Genoa salami, quartered and sliced
  • 2 cups (300g) cherry tomatoes, halved
  • 1 cup (150g) artichoke hearts, chopped
  • 1/2 cup (70g) sliced black olives
  • 1 medium (150g) red bell pepper, diced
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • 3/4 cup (180ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tbsp (30ml) red wine vinegar
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for exactly one minute less than the package directions.
  2. Drain the pasta immediately and rinse under cold water until cool to the touch. Toss with 1 tbsp (15ml) of olive oil to prevent clumping.
  3. In a mason jar or small bowl, combine lemon juice, red wine vinegar, garlic, oregano, mustard, salt, and pepper.
  4. While whisking vigorously or shaking the jar, slowly stream in the 3/4 cup of olive oil until the mixture is thickened and creamy.
  5. In a large mixing bowl, combine the cooled pasta, mozzarella pearls, salami, cherry tomatoes, artichoke hearts, black olives, red bell pepper, and parsley.
  6. Pour the emulsified dressing over the salad and toss thoroughly to coat all ingredients.