Ingredients:

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

Instructions:

  1. Bring a large pot of salted water to a boil. Cook rotini pasta for 1 minute less than package directions until it has a slight bite in the center. Note: This prevents the pasta from overcooking during the rinsing process.
  2. Drain the pasta in a colander and rinse immediately with cold water until the noodles feel chilled to the touch. Note: This stops the cooking and removes surface starch.
  3. In a large mixing bowl, add the chilled pasta, diced salami, pepperoni, mozzarella pearls, cherry tomatoes, cucumber, red onion, black olives, red bell pepper, and chopped parsley.
  4. Pour the diced ingredients over the pasta and toss lightly until the colors are evenly distributed.
  5. Pour 3/4 cup olive oil, 1/3 cup red wine vinegar, minced garlic, Italian seasoning, dried oregano, salt, black pepper, and honey into a mason jar.
  6. Shake the jar vigorously for 30 seconds until the dressing looks opaque and creamy. Note: The honey acts as the glue here.
  7. Pour the dressing over the salad and toss until every spiral is coated in a glossy sheen.
  8. Cover the bowl with plastic wrap or a lid and refrigerate for 2 hours 30 mins until the flavors have fully melded.