Italian Pasta Salad: Zesty and Fresh

Ingrédients

• 1 lb rotini pasta
• 1 tsp salt
• 1 cup red bell pepper, diced
• 1 cup cucumber, quartered and sliced
• 1/2 cup red onion, finely diced
• 1/2 cup black olives, sliced
• 1/2 cup pepperoncini peppers, sliced
• 4 oz salami, cubed
• 4 oz pepperoni, sliced into half-moons
• 8 oz fresh mozzarella pearls
• 3/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 tbsp dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Préparation

1. 1

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 8-10 minutes until it's just under al dente. Note: If you overcook it now, it'll turn to mush after absorbing the dressing.

2. 2

   Drain the pasta immediately. Rinse under cold running water until the noodles feel cool to the touch and the water runs clear. Note: This stops the carryover cooking.

3. 3

   In a glass jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Shake vigorously until the mixture is velvety and emulsified.

4. 4

   In your extra large bowl, combine the cooled pasta, diced red bell pepper, cucumber, red onion, black olives, pepperoncini, cubed salami, pepperoni, and mozzarella pearls.

5. 5

   Pour 3/4 of your dressing over the mixture. Toss gently until every spiral is glistening but not swimming in oil.

6. 6

   Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 30 minutes. Note: This is the flavor soak phase.

7. 7

   Take the bowl out of the fridge. Fold in the chopped fresh parsley.

8. 8

   Pour the remaining 1/4 of the dressing over the top. Toss one last time until the colors look vibrant and fresh.