Italian Rotini Pasta Salad

• RP1 pound rotini pasta
• CT1 pint cherry tomatoes · halved
• PM1 cup pearl mozzarella
• S6 ounces salami · sliced or chopped
• SP3/4 cup sliced pepperoncini
• RO1/2 cup red onion · thinly sliced
• PK3/4 cup pitted Kalamata olives · halved
• RR1 cup roasted red bell peppers · chopped
• FB1 cup fresh basil · chopped
• PC2/3 cup Parmesan cheese · finely grated
• EO1/3 cup extra-virgin olive oil
• RW3 tablespoons red wine vinegar
• DM1 teaspoon Dijon mustard
• H1 teaspoon honey
• GC1 garlic clove · minced
• DO1/2 teaspoon dried oregano
• FS1/2 teaspoon fine sea salt
• FB1/2 teaspoon freshly-cracked black pepper
• PB1 tablespoon pepperoncini brine

Préparation

1. 1

   Boil a large pot of salted water and cook the rotini until al dente. Drain and rinse briefly with cool water to stop the cooking, then transfer to a large mixing bowl.

2. 2

   Whisk together the red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, pepper, and pepperoncini brine in a small bowl. Slowly incorporate the olive oil while whisking until the vinaigrette emulsifies.

3. 3

   Add the cherry tomatoes, mozzarella, salami, pepperoncini, red onion, olives, and roasted red peppers to the bowl with the pasta. Pour the vinaigrette over the ingredients and toss to coat evenly.

4. 4

   Incorporate the chopped basil and Parmesan cheese, tossing until thoroughly combined.

5. 5

   Allow the salad to rest for 15–20 minutes to let the flavors develop. Toss one final time and garnish with additional Parmesan before serving.