A colorful, zesty pasta salad loaded with rotini, meats, veggies, and a homemade Italian dressing.

Scale

1 lb rotini noodles

3.5 to 4 oz pepperoni (quartered)

4 oz salami slices (quartered)

1 pint cherry tomatoes (halved)

1 cup black olives (halved)

1 orange bell pepper (diced)

1 green bell pepper (diced)

1/2 cup finely diced red onion

2 tbsp chopped pepperoncini

8 oz mozzarella pearls

Grated parmesan cheese and parsley for topping

3/4 cup native olive oil

1/4 cup red wine vinegar

2 tbsp organic lemon juice

1/4 cup grated Parmesan

1 tsp each dried parsley, basil, garlic powder, onion powder

3/4 tsp salt

1/2 tsp oregano, paprika, pepper

1/2 tsp sugar

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1. Cook rotini until al dente, then rinse with cold water.

2. Whisk together all dressing ingredients in a small bowl.

3. In a large bowl, combine pasta, meats, cheese, and veggies.

4. Pour dressing over the mixture and toss to coat.

5. Chill for at least 30 minutes before serving.

6. Top with grated Parmesan and parsley before serving.

This salad keeps well for 3 days in the fridge. Toss with extra dressing before serving for best texture.