Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 6 oz (170g) Genoa salami, diced
  • 6 oz (170g) Pepperoni, sliced into half-moons
  • 8 oz (225g) Fresh mozzarella pearls or cubed mozzarella
  • 1 cup (150g) Red bell pepper, diced
  • 1 cup (150g) Green bell pepper, diced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (80g) Black olives, sliced
  • 1/2 cup (75g) Pepperoncini peppers, sliced
  • 1/4 cup (15g) Fresh parsley, chopped
  • 3/4 cup (180ml) Extra virgin olive oil
  • 1/2 cup (120ml) Red wine vinegar
  • 1 tbsp (15ml) Lemon juice
  • 1 tsp (5g) Garlic powder
  • 1 tsp (5g) Dried oregano
  • 1 tsp (5g) Dried basil
  • 1 tsp (5g) Sugar
  • 1/2 tsp (3g) Salt
  • 1/2 tsp (3g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1–2 minutes less than the package directions. Drain immediately in a colander and rinse under cold running water until the noodles are completely chilled.
  2. In a large mixing bowl, combine the diced salami, pepperoni, mozzarella, bell peppers, red onion, olives, and pepperoncinis. Stir in the fresh parsley.
  3. Whisk the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, dried basil, sugar, salt, and black pepper in a jar until emulsified.
  4. Pour two-thirds of the dressing over the pasta and vegetable mixture. Toss gently until every noodle is glossy.
  5. Cover and refrigerate for at least 60 minutes to allow flavors to marry.
  6. Right before serving, stir in the remaining third of the dressing.