Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 2 tbsp (30g) Sea salt
  • 8 oz (225g) Salami, diced small
  • 8 oz (225g) Fresh mozzarella pearls
  • 2 cups (300g) Cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (85g) Black olives, sliced
  • 1/4 cup (15g) Fresh parsley, chopped
  • 1/4 cup (15g) Fresh basil, chiffonade
  • 3/4 cup (180ml) Extra virgin olive oil
  • 1/3 cup (80ml) Red wine vinegar
  • 1 tbsp (15ml) Lemon juice
  • 1 tsp (5g) Dijon mustard
  • 3 cloves (9g) Garlic, minced
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Boil the pasta in heavily salted water until it reaches a firm al dente texture (usually 1 minute less than the package suggests). Drain immediately and rinse under cold running water until the pasta feels cool to the touch. Set aside in a large mixing bowl.
  2. Dice the salami into uniform 1/4-inch cubes. Combine the salami, mozzarella pearls, halved tomatoes, cucumbers, red onion, and olives with the cooled pasta.
  3. Combine extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a mason jar and shake vigorously until the mixture is opaque and thickened.
  4. Pour the dressing over the salad and toss gently until every spiral is coated.
  5. Cover and refrigerate for at least 2 hours to allow flavors to infuse before serving.