Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 tbsp Sea salt
  • 0.5 cup Extra virgin olive oil
  • 0.33 cup Red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Honey
  • 2 cloves Garlic, minced
  • 1 tbsp Dried oregano
  • 1 tsp Red pepper flakes
  • 0.5 tsp Coarse black pepper
  • 6 oz Genovese salami, julienned
  • 8 oz Fresh mozzarella pearls
  • 1 cup Cherry tomatoes, halved
  • 1 cup English cucumber, sliced
  • 0.5 cup Black olives, sliced
  • 0.5 cup Roasted red peppers, chopped
  • 0.25 cup Red onion, finely diced
  • 0.25 cup Fresh Italian parsley, chopped

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt. Add the rotini and cook 'al dente' according to package instructions or slightly less for optimal texture in the salad.
  2. While the pasta cooks, combine the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, red pepper flakes, and black pepper in a small jar. Shake vigorously for 30 seconds until a creamy emulsion forms.
  3. Drain the pasta but do not rinse it. While still warm, transfer the pasta to a large bowl and toss with the dressing to allow the starch to absorb the flavors.
  4. Fold in the salami, mozzarella pearls, cherry tomatoes, cucumber, olives, roasted red peppers, red onion, and fresh parsley. Toss until evenly coated. Chill the salad for at least 30 minutes before serving to allow flavors to meld together.