Ingredients:

  • 16 oz tri-color rotini pasta
  • 1 tbsp sea salt
  • 8 oz Genoa salami
  • 8 oz fresh mozzarella pearls
  • 1 cup cherry tomatoes
  • 1 medium red onion
  • 1 medium green bell pepper
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 1/4 cup fresh Italian parsley
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the tri-color rotini and cook for 1 minute less than the 'al dente' instructions on the package. Drain immediately and rinse with cold water to stop the cooking process and remove excess starch.
  2. Dice the salami, mozzarella, and green bell pepper into uniform 1/2-inch pieces. Halve the cherry tomatoes and finely dice the red onion. Combine these with the sliced olives and chopped parsley in a large mixing bowl.
  3. In a mason jar or small bowl, combine the extra virgin olive oil, red wine vinegar, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, and black pepper. Whisk or shake until emulsified.
  4. Add the cooked, chilled pasta to the mixing bowl with the vegetables and meats. Pour the homemade dressing over the mixture and toss gently to coat evenly.
  5. Cover the bowl and refrigerate for at least 2 hours to allow the pasta to absorb the flavors of the vinaigrette.