Ingredients:

  • 1 lb (450 g) rotini or fusilli pasta
  • 1 tbsp (15 g) salt, for boiling water
  • 8 oz (225 g) beef pepperoni, sliced into half-moons
  • 8 oz (225 g) mozzarella cheese, cut into ½ inch (1.2 cm) cubes
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ cup (75 g) red onion, finely diced
  • ½ cup (60 g) black olives, sliced
  • ¼ cup (15 g) fresh parsley, chopped
  • ½ cup (120 ml) extra virgin olive oil
  • ¼ cup (60 ml) red wine vinegar
  • 1 tsp (3 g) garlic powder
  • 1 tsp (2 g) dried oregano
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) black pepper

Instructions:

  1. Bring a large pot of water with 1 tbsp (15 g) salt to a rolling boil.
  2. Add the rotini and cook for 1 minute less than the package directions for al dente.
  3. Drain the pasta into a colander and rinse under cold running water for 30 seconds. Drain well.
  4. While the pasta cooks, whisk together the olive oil, red wine vinegar, garlic powder, oregano, ½ tsp (3 g) salt and black pepper in a small bowl.
  5. In a large mixing bowl, combine the cold pasta, beef pepperoni, mozzarella cubes, cherry tomatoes, red onion and black olives.
  6. Pour the dressing over the salad and toss gently.
  7. Fold in the chopped parsley last.
  8. Let the salad stand for 5 minutes to allow the flavors to penetrate the pasta. Serve.