Ingredients:

  • 16 oz rotini pasta
  • 8 oz Genoa salami, diced small
  • 6 oz feta cheese, cubed
  • 1 cup red bell pepper, finely diced
  • 1 cup cucumber, quartered and sliced
  • 1/2 cup red onion, finely minced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Boil a large pot of salted water. Add the pasta and cook for 1 minute less than the package directions to ensure it is al dente. Drain immediately and rinse under cold running water until completely chilled to stop the cooking process.
  2. In a mason jar, combine the olive oil, vinegar, lemon juice, honey, minced garlic, oregano, salt, black pepper, and red pepper flakes. Shake vigorously for 30 seconds until emulsified.
  3. Place the chilled pasta in a large mixing bowl and toss with half of the homemade dressing.
  4. Add the diced salami, feta cheese, red bell pepper, cucumber, red onion, black olives, and chopped parsley. Toss until evenly combined.
  5. Cover the bowl and refrigerate for 2 hours to allow flavors to marinate.
  6. Just before serving, toss the salad with the remaining half of the dressing for a glossy coating.