Ingredients:

  • 1 lb tri-color rotini or fusilli pasta
  • 1 cup beef pepperoni, diced
  • 1 cup beef salami, diced
  • 1 cup fresh mozzarella pearls
  • 1/2 cup black olives, sliced
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tbsp fresh basil leaves, chiffonade
  • 1 tbsp extra-virgin olive oil

Instructions:

  1. Fill a large pot with water and add 1 tablespoon of salt per 4 quarts of water; bring to a rolling boil.
  2. Add the 1 lb pasta and cook for 2 minutes less than the package directions for al dente.
  3. Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process.
  4. In a glass jar or bowl, combine the 1/3 cup red wine vinegar, 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes.
  5. Slowly drizzle in 3/4 cup extra-virgin olive oil while whisking vigorously or shaking the jar constantly until the dressing is thick and emulsified.
  6. In a large mixing bowl, combine the cooled pasta with 1 cup diced beef pepperoni, 1 cup diced beef salami, 1 cup mozzarella pearls, 1/2 cup sliced black olives, 1 cup halved cherry tomatoes, 1 diced red bell pepper, and 1/4 cup finely diced red onion.
  7. Pour the emulsified dressing over the pasta mixture and fold gently with a large spoon until evenly coated.
  8. Fold in 1/4 cup chopped fresh Italian parsley and 2 tbsp fresh basil chiffonade.
  9. Finish by drizzling 1 tbsp extra-virgin olive oil over the top for a glossy sheen.