Ingredients:

  • 1 lb tri-color rotini pasta
  • 2 tbsp sea salt
  • 4 quarts water
  • 0.75 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • 1 tsp honey
  • 0.5 tsp red pepper flakes
  • 6 oz pepperoni, mini slices
  • 8 oz fresh mozzarella pearls
  • 1 pint cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 0.5 medium red onion, finely diced
  • 1 cup black olives, sliced
  • 1 large green bell pepper, chopped
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Bring 4 quarts of water and 2 tablespoons of sea salt to a rolling boil in a large stockpot.
  2. Add the tri-color rotini and cook for 10 minutes until al dente with a slight bite.
  3. Drain the pasta immediately in a colander and rinse under cold running water until completely cool to the touch. Drain thoroughly to prevent a watery salad.
  4. In a mason jar or small bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, Italian seasoning, honey, and red pepper flakes. Shake or whisk vigorously for 30 seconds until fully emulsified.
  5. In a large glass mixing bowl, combine the cooled pasta, pepperoni, mozzarella pearls, cherry tomatoes, cucumber, red onion, black olives, and green bell pepper.
  6. Pour the dressing over the ingredients and toss well to ensure the rotini grooves are fully coated. Garnish with fresh parsley before serving.