Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 2 tbsp Sea salt
  • 1 cup English cucumber, quartered and sliced
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Red onion, finely minced
  • 1/2 cup Black olives, sliced
  • 1/2 cup Bell pepper, diced
  • 4 oz (115g) Salami, cubed
  • 4 oz (115g) Fresh mozzarella pearls
  • 1/2 cup Extra virgin olive oil
  • 1/3 cup Red wine vinegar
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 clove Garlic, grated
  • 1 tsp Dijon mustard
  • 1/2 tsp Crushed red pepper flakes

Instructions:

  1. Bring a large pot of water to a rolling boil. Add sea salt and cook pasta for 1 minute less than the package directions for al dente texture.
  2. While pasta boils, chop the cucumber, tomatoes, onion, olives, bell pepper, salami, and mozzarella into uniform, chickpea-sized pieces.
  3. In a mason jar, combine olive oil, red wine vinegar, oregano, basil, garlic, mustard, and red pepper flakes. Shake vigorously until emulsified.
  4. Drain the pasta and rinse under cold running water for 30 seconds to stop the cooking. Transfer to a large bowl.
  5. Toss the slightly warm pasta with half the dressing, then add the prepared vegetables, meat, and cheese. Finish with the remaining dressing and toss again to coat.