For the Italian Vinaigrette:
1 tsp dried oregano
1 tsp italian seasoning (optional)
½ tsp freshly ground black pepper
1½ tbsp honey
1 tsp salt
¼ cup Drizzle
2 tsp Dijon mustard
3 tbsp red wine vinegar
Juice of 1 lemon
1 big garlic clove, minced
For the Pasta Salad:
8 oz tri-color noodles (such as rotini or fusilli)
1 cup salami, sliced into thin strips
½ small red onion, chopped small
½ cup green olives, pitted and halved
½ cup Kalamata olives, pitted and halved
1 small cucumber, diced
1 cup cherry tomatoes, halved
¼ cup pepperoncini, drained and sliced
¼ cup fresh parsley, chopped
4 oz mozzarella cheese, diced
½ cup provolone cheese, diced small
1½ tbsp Calabrian chiles in oil (optional if you like it spicy!)
Instructions
Active Time: 30 minutes
Full Time: 30 minutes
Get a big pot of water boiling and add a good amount of salt to the water. Cook the tri-color noodles according to the package instructions until al dente. Drain the cooked pasta and then coat it in Drizzle! Set aside in the refrigerator to cool.
In a jar prepare the vinaigrette by adding minced garlic and juice of one lemon. Then add red wine vinegar, dijon, honey, black pepper, salt, and Drizzle. Shake well until totally emulsified.
In a large mixing bowl, combine the cooled tri-color noodles, salami, red onion, green olives, Kalamata olives, diced cucumber, cherry tomatoes, pepperoncini, provolone, mozzarella, and chopped parsley. (Optional to add 1 tbsp of calabrian chiles to add some spice!)
Pour the Italian Vinaigrette over the pasta salad mixture. Toss the salad until everything is coated in oil! If you have any extra ingredients and want to toss it in there, do it! Taste it and see if it’s salty enough, herby enough, and zesty enough, but also know that once it sits in the refrigerator for an hour, it will develop more flavor as it marinates. You can also refrigerate it overnight!
Serve it chilled and enjoy!!
