Ingredients:

  • 180ml extra virgin olive oil
  • 60ml red wine vinegar
  • 15ml fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 cloves garlic, microplaned
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 450g rotini pasta
  • 200g cherry tomatoes, halved
  • 1 large green bell pepper, diced
  • 150g English cucumber, sliced
  • 50g red onion, thinly sliced
  • 100g pitted Kalamata olives, sliced
  • 200g fresh mozzarella pearls
  • 115g uncured Genoa salami, julienned
  • 10g fresh parsley and basil, chiffonade

Instructions:

  1. Bring a large pot of heavily salted water to a boil and cook the 450g rotini pasta until al dente with a slight bite.
  2. While the pasta cooks, whisk together 180ml olive oil, 60ml red wine vinegar, 15ml lemon juice, 1 tsp Dijon, 1 tsp honey, garlic, and all dried spices in a small bowl until the mixture looks thick and opaque.
  3. Drain the pasta and immediately toss it with exactly half of the dressing while it's still steaming.
  4. While the dressed pasta cools to room temperature, halve the 200g cherry tomatoes, dice the green pepper, and thinly slice the 150g English cucumber and 50g red onion.
  5. Julienne the 115g Genoa salami into thin strips and drain the 200g mozzarella pearls.
  6. In your largest bowl, combine the cooled, pre dressed pasta with the prepared tomatoes, peppers, cucumbers, onions, olives, and salami.
  7. Pour the remaining dressing over the salad and toss thoroughly until every nook of the rotini is glistening.
  8. Add the 10g of fresh parsley and basil chiffonade at the very end.
  9. Cover the bowl and refrigerate for at least 30 minutes, though two hours is better, until the flavors have fully melded and the salad is cold.
  10. Give it one final stir before serving to redistribute any dressing that settled at the bottom.