Ingredients:

  • 3/4 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or agave
  • 2 cloves garlic, finely minced
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 lb rotini or fusilli pasta
  • 2 tbsp fine sea salt (for pasta water)
  • 6 oz Genoa salami, sliced into bite-sized ribbons
  • 8 oz fresh mozzarella pearls
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, quartered and sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup roasted red peppers, chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup fresh Italian parsley, chopped

Instructions:

  1. Bring 4 quarts of water and 2 tablespoons of sea salt to a rolling boil in a 6-quart pot.
  2. Add the rotini and cook until just past al dente (usually 9-10 minutes). Taste a noodle; it should have no white core but still hold its shape.
  3. While pasta cooks, prepare the dressing by combining olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper in a glass jar. Whisk until the mixture looks creamy and unified.
  4. Drain the pasta in a colander. Do NOT rinse. Transfer it to your large mixing bowl. Pour about 1/3 of the dressing over the hot noodles. Toss gently with a silicone spatula until every spiral is coated and glistening.
  5. Let the pasta sit for 10 minutes. It should still be warm to the touch but not steaming. This prevents the mozzarella from melting into a glob and the cucumbers from turning mushy.
  6. Add the 6 oz of salami ribbons, 8 oz of mozzarella pearls, and 1 cup of halved tomatoes. Follow with the cucumber, olives, roasted red peppers, and red onion.
  7. Pour the remaining dressing over the salad. Use a fold and lift motion to combine everything until the dressing is evenly distributed.
  8. Add 1/2 cup of freshly grated Parmigiano Reggiano and 1/4 cup of fresh parsley. Toss once more to incorporate.
  9. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to marry and the pasta to firm up to the perfect texture.
  10. Before serving, give the salad one last toss. If the pasta has absorbed too much liquid, add a tiny splash of vinegar or oil to loosen it up.
  11. Top with an extra pinch of red pepper flakes for those who like a little heat.