Quick Pasta Salad in 25 Minutes

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente. According to [Serious Eats](https://www.seriouseats.com), cooking pasta just shy of the package directions prevents it from becoming mushy when it absorbs the dressing later.
2. Drain the pasta and let it cool for 5 minutes. Note: Don't rinse it with cold water, or you'll lose the starch that helps the dressing stick.
3. Dice the cucumber, bell pepper, and onion into uniform pieces. Halve the cherry tomatoes and chop the fresh parsley.
4. In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper until emulsified. Wait until the mixture looks creamy and unified.
5. Place the warm pasta in a large bowl. Pour half of the dressing over the noodles and toss. Note: This is the warm toss technique for maximum flavor.
6. Add the halved cherry tomatoes, diced cucumber, bell pepper, and red onion to the bowl.
7. Fold in the mozzarella pearls and diced salami. Gently mix so you don't bruise the vegetables.
8. Pour the remaining dressing over the top and fold gently.
9. Sprinkle the chopped parsley over the top for a pop of color.
10. Let it sit for 10 minutes at room temperature before serving to let the flavors meld.