Ingredients:

  • 1 lb tri-color rotini
  • 1 tbsp sea salt
  • 8 oz pepperoni, diced small
  • 8 oz fresh mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions to ensure it is al dente.
  2. Drain the pasta and immediately transfer it to a large mixing bowl while it is still hot.
  3. In a jar or small bowl, combine olive oil, red wine vinegar, minced garlic, oregano, basil, sugar, salt, and pepper. Shake or whisk vigorously until the mixture is opaque and emulsified.
  4. Pour half of the dressing over the hot pasta and stir gently. Wait 2-3 minutes to allow the noodles to absorb the vinaigrette.
  5. Add the diced pepperoni, mozzarella pearls, halved cherry tomatoes, diced cucumber, red onion, sliced black olives, and chopped parsley to the bowl.
  6. Pour the remaining dressing over the salad and toss until all ingredients are evenly coated.
  7. Chill in the refrigerator for 30 minutes before serving for maximum refreshment.