Ingredients:

  • 450g rotini or fusilli pasta
  • 180ml extra virgin olive oil
  • 60ml red wine vinegar
  • 10g Dijon mustard
  • 5g honey or maple syrup
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 cloves garlic, microplaned
  • 150g Genoa salami, sliced into matchsticks
  • 225g fresh mozzarella pearls
  • 250g cherry tomatoes, halved
  • 2 medium bell peppers (red and yellow), diced
  • 100g Kalamata olives, sliced
  • 0.5 small red onion, finely minced
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Prepare the Homemade Italian Dressing: In a medium bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, microplaned garlic, dried oregano, and dried basil. Season with salt and pepper. Allow the dressing to sit for 10 minutes to 'bloom' the dried herbs.
  2. Cook the pasta: Bring a large stockpot of heavily salted water to a boil. Add the rotini and cook until al dente according to package directions (usually 8-10 minutes).
  3. Drain the pasta and immediately transfer to a large mixing bowl. While the pasta is still warm, drizzle with 1/4 of the prepared dressing and toss to coat. This allows the pasta to absorb the vinaigrette via osmosis as it cools.
  4. Prepare the add-ins: Slice the Genoa salami into thin matchsticks, halve the cherry tomatoes, and dice the bell peppers. Mince the red onion and soak it in cold water for 5 minutes to remove the sharp sting, then drain well.
  5. Assemble the salad: To the bowl of cooled pasta, add the salami, mozzarella pearls, cherry tomatoes, diced bell peppers, sliced olives, and drained red onion.
  6. Final toss: Pour the remaining dressing over the salad and toss thoroughly to ensure even distribution of ingredients and emulsification.
  7. Chill and serve: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the 'bloom' effect to reach its peak.