A zesty and colorful pasta salad with homemade Italian dressing, meats, and fresh veggies that’s perfect for picnics or potlucks.

Scale

3/4 cup native olive oil

1/4 cup red wine vinegar

2 tablespoons organic lemon juice

1/4 cup finely grated Parmesan

1 tsp dried parsley

1 tsp dried basil

1 tsp garlic powder

1 tsp onion powder

3/4 tsp salt

1/2 tsp oregano

1/2 tsp paprika powder

1/2 tsp pepper

1/2 tsp sugar

1 lb rotini noodles

3.5–4 oz pepperoni

4 oz salami slices

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

Cook Mode Prevent your screen from going dark

1. Put all dressing ingredients in a jar and shake well. Refrigerate until ready to use.

2. Boil salted water, cook rotini until al dente, drain, and place in bowl.

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

4. Add pepperoni, salami, veggies, and mozzarella pearls.

5. Pour remaining dressing, toss gently, and refrigerate for 2 hours before serving.

Toss again before serving for even flavor.

Store in refrigerator up to 4 days.

For vegetarian version, skip meats and add chickpeas.