Ingredients:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 lb rotini pasta
  • 8 oz salami, diced
  • 8 oz fresh mozzarella pearls
  • 1 cup red bell pepper, finely diced
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup black olives, sliced
  • 1/4 cup pepperoncini, sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. In a mason jar or small bowl, combine all dressing ingredients (olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper). Shake vigorously or whisk until the mixture is opaque and thickened.
  2. Boil the pasta in heavily salted water until just al dente. Drain and immediately toss with 1/3 of the prepared dressing while the pasta is still warm. Let it cool for 15 minutes.
  3. Add the diced salami, mozzarella pearls, red bell pepper, cucumber, red onion, black olives, and pepperoncini to the cooled pasta.
  4. Pour the remaining dressing over the salad. Fold in the fresh parsley and basil.
  5. Refrigerate for 2 hours to allow the flavors to infuse before serving.