Ingredients:

  • 16 oz rotini pasta
  • 1/4 cup reserved pasta water
  • 6 oz mini pepperoni, sliced into halves
  • 6 oz Genoa salami, diced
  • 8 oz mozzarella pearls
  • 1 can (140g) sliced black olives, drained
  • 1 cup cherry tomatoes, halved
  • 1/3 cup red onion, finely diced
  • 1 cup green bell pepper, diced
  • 1/4 cup pepperoncini peppers, sliced
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 cloves fresh garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta for 1-2 minutes less than the package directions to maintain an al dente texture.
  2. Drain the pasta, reserving a small amount of pasta water. While still warm, toss the pasta with 2 tablespoons of the prepared dressing to prime the noodles.
  3. In an extra-large mixing bowl, combine the sliced mini pepperoni, diced salami, mozzarella pearls, drained olives, halved cherry tomatoes, diced red onion, diced green bell pepper, and sliced pepperoncini.
  4. Gently fold the primed pasta into the mix-ins to avoid breaking the noodles.
  5. Whisk together the remaining olive oil, red wine vinegar, minced garlic, Italian seasoning, Parmesan cheese, salt, and black pepper to create the dressing.
  6. Pour the dressing over the salad and toss thoroughly until evenly coated.
  7. Cover and refrigerate for at least 2 hours to allow flavors to meld before serving.