Ingredients:

  • 16 oz rotini pasta
  • 8 oz Genoa salami, diced
  • 8 oz pepperoni, sliced into half-moons
  • 8 oz fresh mozzarella pearls
  • 1 cup red bell pepper, diced
  • 1 cup green bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup sliced black olives
  • 1/4 cup fresh Italian parsley, chopped
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp dried Italian seasoning
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 1 minute less than the package directions. Drain the pasta and immediately rinse under cold running water until chilled.
  2. In a mason jar or bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper. Shake or whisk vigorously until emulsified.
  3. In a large mixing bowl, combine the chilled pasta, diced salami, pepperoni, mozzarella pearls, bell peppers, red onion, and black olives.
  4. Pour 3/4 of the dressing over the salad and toss gently. Fold in the fresh parsley.
  5. Cover and refrigerate for 2 hours and 20 minutes to allow flavors to meld.
  6. Just before serving, stir in the remaining 1/4 of the dressing to refresh the gloss.