Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp olive oil
  • 6 oz Genoa salami, diced
  • 6 oz pepperoni, diced
  • 8 oz fresh mozzarella pearls
  • 1/2 cup black olives, sliced
  • 1/2 cup marinated artichoke hearts, chopped
  • 1/2 cup roasted red peppers, diced
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the pasta and cook for 1–2 minutes less than the package directions to ensure it remains firm.
  3. Drain the pasta in a colander and immediately rinse with cold water to stop the cooking process.
  4. Toss the cooled pasta with 1 tbsp of olive oil to prevent the noodles from clumping.
  5. Dice the salami, pepperoni, and roasted red peppers into uniform 1/4 inch pieces.
  6. In a large mixing bowl, combine the diced meats, mozzarella pearls, olives, artichokes, red onion, and fresh parsley.
  7. In a separate bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, dried oregano, honey, salt, and black pepper until emulsified.
  8. Pour the vinaigrette over the pasta and antipasto mixture, tossing gently until everything is evenly coated.