Ingredients:
- 450g (1 lb) Rotini or Fusilli pasta
- 180ml (¾ cup) Extra-virgin olive oil
- 60ml (¼ cup) Red wine vinegar
- 15ml (1 tbsp) Fresh lemon juice
- 2 cloves Garlic, grated or pressed
- 10g (2 tsp) Dried oregano
- 5g (1 tsp) Red pepper flakes
- 5g (1 tsp) Sea salt
- 2g (½ tsp) Coarsely cracked black pepper
- 150g (5 oz) Genoa Salami, cut into thin ribbons or quarters
- 200g (7 oz) Fresh Mozzarella pearls (Ciliegine)
- 150g (1 cup) Cherry tomatoes, halved
- 1 Bell pepper (red or orange), diced into 1cm cubes
- 50g (½ cup) Black olives, sliced
- 30g (¼ cup) Red onion, finely minced
- 20g (¼ cup) Fresh Italian parsley, chopped
Instructions:
- Boil the pasta in heavily salted water until just al dente. Drain immediately, but do not rinse with cold water.
- Spread the hot pasta onto a large rimmed baking sheet. Drizzle with 1/3 of the prepared dressing and toss gently to coat. This 'Flash-Cool' method allows the starch to absorb the dressing while it cools.
- In a glass jar, combine the extra-virgin olive oil, red wine vinegar, lemon juice, garlic, oregano, red pepper flakes, salt, and black pepper. Shake vigorously for 30 seconds until fully emulsified.
- In a large non-reactive mixing bowl, combine the cooled pasta, salami, mozzarella pearls, cherry tomatoes, bell pepper, olives, red onion, and parsley.
- Pour the remaining dressing over the salad and toss thoroughly. Serve immediately or let flavors meld in the refrigerator for 30 minutes.