Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Salt for pasta water
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (150g) English cucumber, quartered and sliced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (60g) Black olives, sliced
  • 1/2 cup (80g) Mini mozzarella pearls
  • 1/2 cup (60g) Salami, chopped
  • 1/4 cup (30g) Fresh parsley, chopped
  • 1 cup (240ml) Italian dressing
  • 1 tbsp (15ml) Red wine vinegar
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (1g) Red pepper flakes

Instructions:

  1. Boil the rotini pasta in heavily salted water until al dente. Drain and immediately rinse under cold running water to stop the cooking process and remove excess starch.
  2. In a large mixing bowl, toss the cooled, damp pasta with 1/4 cup of the Italian dressing. This first infusion allows the pasta to absorb flavor while it is still slightly porous.
  3. Add the halved cherry tomatoes, sliced cucumbers, diced red onions, sliced olives, mozzarella pearls, and chopped salami to the bowl.
  4. In a small jar or bowl, whisk together the remaining Italian dressing, red wine vinegar, dried oregano, and red pepper flakes.
  5. Pour the final dressing emulsion over the salad. Add the fresh parsley and toss thoroughly to ensure even coating. Serve immediately or refrigerate for up to 24 hours for maximum flavor absorption.