Ingredients:

  • 3/4 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 lb rotini pasta
  • 8 oz salami, diced
  • 8 oz mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Combine all dressing ingredients (olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper, and red pepper flakes) in a Mason jar.
  2. Screw the lid on tightly and shake vigorously for 30-60 seconds until the mixture looks opaque and creamy. Let it sit for 10 minutes to allow the dried herbs to rehydrate.
  3. Boil the rotini pasta in heavily salted water until just al dente (about 1 minute less than package directions).
  4. Drain the pasta and return it to the pot. While the pasta is still warm, pour over 1/3 of the homemade dressing and stir to allow the pasta to absorb the flavor.
  5. In a large mixing bowl, combine the dressed pasta with diced salami, mozzarella pearls, halved cherry tomatoes, diced cucumber, diced red onion, sliced black olives, and chopped parsley.
  6. Pour the remaining dressing over the salad and toss until evenly coated.
  7. Cover and refrigerate for 2 hours to allow flavors to develop before serving.