Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Sea salt
  • 8 oz (225g) Genoa salami or pepperoni, diced
  • 8 oz (225g) Fresh mozzarella pearls or cubed Feta cheese
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (80g) Black olives, sliced
  • 1/4 cup (40g) Pepperoncini peppers, sliced
  • 1/4 cup (15g) Fresh Italian parsley, chopped
  • 3/4 cup (180ml) Extra virgin olive oil
  • 1/3 cup (80ml) Red wine vinegar
  • 1 tbsp (15ml) Lemon juice
  • 1 tsp (5g) Dried oregano
  • 1 tsp (5g) Garlic powder
  • 1 tsp (5g) Sugar or honey
  • 1/2 tsp (3g) Salt
  • 1/2 tsp (3g) Black pepper

Instructions:

  1. Boil the pasta in heavily salted water until al dente. Note: Don't overcook, or it will disintegrate when you toss it. Cook for 10 minutes or until it has a slight bite.
  2. Drain the pasta into a colander and immediately rinse with cold water. Note: This stops the cooking and removes the surface starch.
  3. Whisk together extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, sugar, salt, and black pepper in a small jar. Shake until the mixture is glossy and emulsified.
  4. In a large mixing bowl, combine the chilled pasta, diced pepperoni, cheese, olives, onions, and pepperoncini.
  5. Pour 75% of the dressing over the mixture and toss gently. Note: We save some dressing for later to ensure it doesn't get dry.
  6. Fold in the cherry tomatoes and fresh parsley. Toss until the tomatoes are just coated but not bruised.
  7. Cover the bowl and refrigerate for at least 2 hours. Note: This is where the flavor fusion happens.
  8. Before serving, stir in the remaining 25% of the dressing. Stir until the salad looks vibrant and glistening.