Italian Pasta Salad

Ingredients

• 16 ounces rotini pasta
• 1 tablespoon kosher salt
• 0.5 cup extra-virgin olive oil
• 0.33 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves garlic – finely minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon sugar
• 0.25 teaspoon red pepper flakes
• 1 teaspoon fine sea salt
• 0.5 teaspoon black pepper – freshly ground
• 6 ounces salami – cut into small cubes
• 8 ounces fresh mozzarella – small balls halved
• 2 cups cherry tomatoes – halved
• 0.75 cup black olives – sliced
• 1 medium red bell pepper – diced
• 0.5 medium red onion – thinly sliced
• 0.5 cup pepperoncini – sliced
• 0.5 cup fresh parsley – chopped

Instructions

1. Bring a large pot of water to a boil. Stir in the kosher salt and add the rotini pasta; cook until al dente, 9–11 minutes. Drain, rinse under cold water until cool, and drain very well.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, dried basil, sugar, red pepper flakes, fine sea salt, and black pepper until emulsified.
3. Add the cooled pasta to the bowl along with the salami, fresh mozzarella, cherry tomatoes, black olives, red bell pepper, red onion, pepperoncini, and fresh parsley, and toss until every piece is coated.
4. Cover and chill for 30–60 minutes, stirring once halfway, until the flavors meld and the pasta has absorbed some of the dressing. Serve cold or at cool room temperature.