Ingredients:

  • 450 g (1 pound) Rotini (or Fusilli) pasta
  • 3 litres (12 cups) Water
  • 1 tbsp (15 g) Sea Salt (for the boiling water)
  • 2 tsp Olive Oil (to prevent sticking after cooling)
  • 120 ml (½ cup) Extra Virgin Olive Oil
  • 60 ml (¼ cup) Red Wine Vinegar
  • 1 tbsp (15 ml) Dijon Mustard
  • 1 large clove Garlic, minced very finely
  • 1 tsp Dried Oregano
  • ½ tsp Granulated Sugar (optional)
  • ¾ tsp Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 cup (150 g) Cherry or Grape Tomatoes, halved
  • 1 medium Cucumber (English or Persian), diced into ½-inch pieces
  • ½ cup (75 g) Red Onion, finely diced
  • 1 small Red Bell Pepper, diced into ½-inch pieces
  • 1 cup (150 g) Cured Meat (e.g., small cubes of Pepperoni or Genoa Salami)
  • 1 cup (150 g) Feta Cheese, crumbled or diced
  • ½ cup (75 g) Pitted Kalamata Olives, halved
  • ½ cup (100 g) Jarred Sun-Dried Tomatoes in oil, drained and chopped
  • ½ cup (10 g) Fresh Basil, chopped coarsely
  • ¼ cup (5 g) Fresh Parsley, chopped finely

Instructions:

  1. Craft the Vinaigrette: Combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, sugar, salt, and pepper in a small jar or bowl. Whisk vigorously (or shake the jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning before setting aside.
  2. Cook the Pasta: Bring the salted water to a rolling boil. Add the rotini and cook according to package directions, aiming for a firm al dente texture (usually 8–10 minutes).
  3. Cool the Pasta: Immediately drain the pasta in the colander. Rinse the pasta thoroughly with cold tap water until completely cool to the touch. This prevents sticking and halts the cooking process. Drain exceptionally well, transfer to a large mixing bowl, and toss with 2 tsp of olive oil.
  4. Assemble the Salad Base: Add all the prepared mix-ins to the cooled pasta: tomatoes, cucumber, red onion, red bell pepper, cured meat, feta cheese, kalamata olives, and sun-dried tomatoes. Give the mixture a gentle toss to distribute.
  5. Dress and Marinate: Pour approximately three-quarters of the prepared vinaigrette over the salad. Toss thoroughly, ensuring every piece of pasta is coated. Cover the bowl tightly and refrigerate for a minimum of 1 hour (or up to 4 hours) to allow the pasta to absorb the vibrant flavors.
  6. Final Seasoning and Serving: Just before serving, remove the salad from the refrigerator. Add the remaining vinaigrette and toss again if the salad looks dry. Stir in the fresh chopped basil and parsley. Adjust salt and pepper one final time before serving chilled or at room temperature.