Ingredients:

  • 1 lb rotini pasta
  • 8 oz mini mozzarella pearls
  • 6 oz sliced pepperoni, halved
  • 1 cup cherry tomatoes, halved
  • 3/4 cup black olives, sliced
  • 1/2 cup red onion, finely diced
  • 1 cup green bell pepper, diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Boil the rotini. Cook in heavily salted water until just al dente. This usually takes about 10 minutes. Do not overcook, or the pasta will disintegrate during the chilling process.
  2. Stop the cook. Drain the pasta and rinse under cold water for 30 seconds. Note: This removes excess starch and stops carryover cooking.
  3. Prep the vegetables. Dice the bell peppers, onions, and tomatoes into uniform pieces. Note: Uniformity ensures every forkful has a bit of everything.
  4. Emulsify the dressing. Combine olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, honey, salt, black pepper, and red pepper flakes in a mason jar. Shake vigorously until the mixture looks creamy and unified.
  5. Combine the base. Put the cooled pasta and all mix ins (mozzarella, pepperoni, olives, veggies, and parsley) in the large bowl.
  6. Coat the salad. Pour the dressing over the top. Fold gently with a spatula until every noodle is glistening.
  7. The long wait. Cover the bowl tightly with plastic wrap or a lid.
  8. Chill and set. Refrigerate for at least 2 hours. Note: This is where the Italian Pasta Salad transforms from a mix of ingredients into a cohesive dish.
  9. Final toss. Give it one last gentle stir before serving to redistribute any dressing that settled.