Ingredients:

  • 180ml Extra virgin olive oil
  • 60ml Red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Honey or Maple syrup
  • 2 cloves Garlic, minced into a paste
  • 1 tbsp Dried Italian seasoning
  • 1/2 tsp Red pepper flakes
  • 450g Rotini or Fusilli pasta
  • 200g English cucumber, diced
  • 250g Cherry tomatoes, halved
  • 1 Bell pepper, finely diced
  • 50g Red onion, finely minced
  • 100g Salami, julienned
  • 150g Fresh mozzarella pearls
  • 50g Sliced black olives
  • 30g Fresh parsley, chopped

Instructions:

  1. Boil the pasta in heavily salted water for about 8 minutes to achieve a firm al dente texture.
  2. Prepare the Italian dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, honey, garlic paste, Italian seasoning, and red pepper flakes until fully emulsified.
  3. Drain the pasta but do not rinse. While the pasta is still steaming, pour 1/3 of the prepared dressing over the noodles and toss gently to allow the starch to absorb the flavors.
  4. In an extra-large mixing bowl, combine the infused pasta with the cucumbers, cherry tomatoes, bell pepper, red onion, salami, mozzarella pearls, and olives.
  5. Pour the remaining dressing over the salad, add fresh parsley, and toss thoroughly. Chill for at least 30 minutes before serving.