Ingredients:

  • 1 lb tri-color rotini pasta
  • 8 oz beef salami, diced into small cubes
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup fresh mozzarella pearls
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1 tbsp lemon juice, fresh
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the rotini and cook for 1 minute less than the package directions to ensure a firm texture.
  2. Drain the pasta into a colander and immediately rinse with ice-cold water until the noodles are completely chilled; set aside.
  3. In a small bowl or jar, combine the olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, oregano, salt, and pepper. Whisk vigorously or shake until the mixture is thickened and unified.
  4. In a large mixing bowl, combine the chilled pasta, beef salami, tomatoes, cucumber, bell pepper, red onion, olives, and mozzarella pearls.
  5. Pour the dressing over the mixture and toss gently with a large spoon until every ingredient is glistening.
  6. Fold in the fresh parsley.
  7. Place the salad in the refrigerator to chill for at least 1 hour before serving to allow flavors to absorb.