Classic Italian Pasta Salad

Ingredients

• •1 lb (450 g) rotini or fusilli pasta
• •8 oz Genoa salami, cut into 1/4-inch dice (or half salami, half pepperoni)
• •8 oz fresh mozzarella pearls (ciliegine), drained (or 8 oz provolone, cubed)
• •2 cups cherry tomatoes, halved
• •1 (2.25 oz) can sliced black olives, drained
• •1/2 cup sliced banana peppers (pepperoncini), drained
• •1/2 small red onion, thinly sliced
• •1/4 cup fresh basil, torn (plus more to finish)
• •2 tbsp fresh parsley, chopped
• •1/4 cup finely grated Parmesan, for serving
• •For the vinaigrette: 1/2 cup extra-virgin olive oil
• •For the vinaigrette: 1/4 cup red wine vinegar
• •For the vinaigrette: 2 tsp Dijon mustard
• •For the vinaigrette: 1 tsp honey
• •For the vinaigrette: 2 tsp dried Italian seasoning
• •For the vinaigrette: 1 tsp dried oregano
• •For the vinaigrette: 2 cloves garlic, finely grated
• •For the vinaigrette: 1 tsp kosher salt, 1/2 tsp black pepper
• •For the vinaigrette: pinch of red pepper flakes (optional)

Instructions

1. 1

   Bring a large pot of generously salted water to a boil. Add the rotini and cook to al dente per package directions, about 8–10 minutes.

2. 2

   Drain the pasta and rinse briefly under cold water to stop the cooking. Shake off excess water and transfer to a large mixing bowl. Toss with 1 tbsp of the olive oil to keep it from sticking.

3. 3

   Make the vinaigrette: in a jar with a tight lid, combine the olive oil, red wine vinegar, Dijon, honey, Italian seasoning, oregano, garlic, salt, pepper, and red pepper flakes. Seal and shake vigorously for 20 seconds until emulsified.

4. 4

   To the cooled pasta, add the salami, mozzarella pearls, cherry tomatoes, black olives, banana peppers, red onion, basil, and parsley.

5. 5

   Pour about 3/4 of the vinaigrette over the salad and toss gently but thoroughly until every piece is coated. Reserve the remaining dressing.

6. 6

   Cover and refrigerate for at least 1 hour (up to 4 hours) to let the flavors meld.

7. 7

   Just before serving, toss again, taste, and add the reserved vinaigrette a spoonful at a time — cold pasta absorbs dressing as it sits. Top with the grated Parmesan and a little more torn basil.