Ingredients:
- 1 lb (450g) Rotini or Fusilli pasta
- 8 oz (225g) Genoa salami, diced into small cubes
- 8 oz (225g) Fresh mozzarella pearls or cubed provolone
- 1 cup (150g) Red bell pepper, finely diced
- 1 cup (150g) Green bell pepper, finely diced
- 1/2 cup (75g) Red onion, finely minced
- 1/2 cup (75g) Black olives, sliced
- 1/4 cup (40g) Pepperoncini peppers, sliced
- 1/4 cup (15g) Fresh Italian parsley, chopped
- 3/4 cup (180ml) Extra virgin olive oil
- 1/3 cup (80ml) Red wine vinegar
- 1 tbsp (15ml) Lemon juice, fresh
- 1 tbsp (15g) Dijon mustard
- 3 cloves (15g) Garlic, minced
- 1 tsp (2g) Dried oregano
- 1 tsp (2g) Dried basil
- 1/2 tsp (3g) Salt
- 1/4 tsp (1g) Black pepper
- 1/4 tsp (1g) Red pepper flakes
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente.
- Drain the pasta immediately and rinse under cold running water until the noodles are completely chilled to stop the cooking process.
- Dice the salami and cheese into uniform 1/2-inch cubes. Finely mince the red and green bell peppers and red onion.
- Place the chilled pasta, diced salami, cheese, peppers, onions, sliced olives, pepperoncini, and chopped parsley into a large mixing bowl.
- In a mason jar or small bowl, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes.
- Shake the jar vigorously or whisk the dressing until fully emulsified.
- Pour the dressing over the pasta mixture and toss thoroughly to ensure every ingredient is evenly coated.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld and the pasta to absorb the vinaigrette.