Ingredients:

  • 1 lb tri-color rotini pasta
  • 1 tsp kosher salt
  • 8 oz pepperoni, diced
  • 6 oz feta cheese, crumbled
  • 1 cup red bell pepper, finely diced
  • 1 cup green bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp pepperoncini peppers, sliced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher 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 until just al dente. Drain in a colander and rinse briefly with cool water to stop the cooking process.
  2. Finely dice the pepperoni, red bell pepper, green bell pepper, and red onion. In a large mixing bowl, combine these with the sliced olives, pepperoncini, and crumbled feta.
  3. In a Mason jar or bowl, combine the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, dried Italian seasoning, garlic powder, salt, and black pepper. Whisk or shake until emulsified.
  4. While the pasta is still slightly warm, toss it with a small portion of the dressing to allow the noodles to absorb the flavor. Then, fold in the garden mix-ins and the remaining dressing until evenly coated.
  5. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop before serving.