Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 2 tbsp Sea Salt
  • 4 oz Hard Salami, quartered
  • 8 oz Fresh Mozzarella pearls
  • 1 cup Cherry tomatoes, halved
  • 1 Bell pepper, finely diced
  • 1/2 cup English cucumber, quartered and sliced
  • 1/4 cup Red onion, finely minced
  • 1/2 cup Black olives, sliced
  • 1/4 cup Fresh parsley, chopped
  • 3/4 cup Extra virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 tsp Dried oregano
  • 1 tsp Garlic powder
  • 1/2 tsp Crushed red pepper flakes
  • 1/2 cup Grated Parmesan cheese

Instructions:

  1. Fill your large pot with water and add the 2 tbsp sea salt. Bring it to a rolling boil.
  2. Add the 1 lb Rotini. Set a timer for 1 minute less than the package directions until the center still has a slight snap.
  3. While the pasta cooks, combine the olive oil, red wine vinegar, oregano, garlic powder, red pepper flakes, and Parmesan in a jar. Shake vigorously until the mixture looks opaque and thickened.
  4. Quickly halve the cherry tomatoes, dice the bell pepper, and slice the English cucumber and red onion.
  5. Quarter the 4 oz of hard salami. If the mozzarella pearls are sticking together, gently pull them apart.
  6. Drain the pasta in a colander. Rinse briefly with cold water until the steam stops rising.
  7. Transfer the cooled pasta to your large glass bowl.
  8. Toss in the salami, mozzarella, tomatoes, peppers, cucumber, red onion, and black olives.
  9. Pour the prepared Italian dressing over the mixture. Use a large spoon to fold everything together until every spiral is glistening.
  10. Fold in the 1/4 cup fresh parsley. Serve immediately or let it sit for 5 minutes to allow the flavors to meld.