Ingredients:
- 1 lb rotini pasta
- 6 oz pepperoni slices, halved
- 4 oz salami, julienned
- 8 oz fresh mozzarella pearls, drained
- 1 large red bell pepper, diced
- 1 cup English cucumber, sliced
- 1/2 cup red onion, finely minced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup fresh Italian parsley, chopped
- 3/4 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, grated
- 1 tbsp dried Italian seasoning
- 1 tsp granulated sugar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add 1 lb rotini pasta and cook for 10 minutes, which should be about 1 minute less than the package instructions. Note: This ensures the noodles stay firm when they absorb the liquid later.
- While the water boils, prepare the dressing by combining 3/4 cup olive oil, 1/2 cup red wine vinegar, 1 tbsp Dijon mustard, 2 cloves grated garlic, 1 tbsp Italian seasoning, 1 tsp sugar, and 1/2 tsp red pepper flakes in a jar.
- Shake the jar vigorously for about 30 seconds until the dressing looks thick and creamy.
- Drain the rotini well in a colander, but do not rinse them with cold water.
- Transfer the hot pasta immediately to a large bowl and pour half of the dressing over it.
- Toss the pasta thoroughly until every spiral is glistening and coated. Let this sit for 10 minutes to cool slightly.
- Prepare your garden additions: dice 1 red bell pepper, slice 1 cup cucumber, mince 1/2 cup red onion, and halve 1 cup cherry tomatoes.
- Add the prepared vegetables to the bowl along with 6 oz halved pepperoni, 4 oz julienned salami, 8 oz mozzarella pearls, and 1/2 cup sliced black olives.
- Pour the remaining dressing over the entire mixture and add 1/4 cup chopped fresh parsley.
- Toss everything together one last time and season with 1/2 tsp each of salt and black pepper. Chill for at least 30 minutes until the flavors have fully melded.