A colorful and hearty Italian-inspired pasta salad loaded with fresh vegetables, cured meats, and a zesty homemade dressing.

Scale

1 lb rotini noodles

3.5 to 4 oz pepperoni (about 3/4 cup, quartered)

4 oz salami slices (about 3/4 cup, cut into quarters)

1 pint cherry tomatoes (halved)

1 cup black olives (halved and drained)

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 and parsley for topping

For the Dressing:

3/4 cup olive oil

1/4 cup red wine vinegar

2 tbsp lemon juice

1/4 cup freshly grated Parmesan

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

3/4 tsp salt

1/2 tsp each: oregano, paprika, pepper

1/2 tsp sugar

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1. Prepare the Italian dressing by shaking all ingredients together in a jar until well mixed. Refrigerate until needed.

2. Cook the rotini pasta in salted boiling water until al dente. Drain and transfer to a large bowl.

3. Pour half of the dressing over the warm pasta and toss to coat evenly.

4. Add the pepperoni, salami, tomatoes, olives, bell peppers, onion, pepperoncini, and mozzarella pearls. Toss gently.

5. Drizzle with remaining dressing before serving and sprinkle with Parmesan and parsley.

For a vegetarian option, skip the meats and add artichokes or chickpeas.

Best served chilled after at least one hour of refrigeration.