Ingredients:

  • 12 ounces rotini pasta
  • 1 cup green olives, pitted and sliced
  • 1 cup Kalamata olives, pitted and sliced
  • 4 ounces salami, diced
  • 4 ounces provolone cheese, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Boil salted water in a large pot.
  2. Add rotini pasta and cook until al dente, about 8-10 minutes.
  3. Drain and rinse under cold water to cool.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
  5. In a large mixing bowl, combine cooked pasta, green olives, Kalamata olives, salami, provolone cheese, cherry tomatoes, and red bell pepper.
  6. Pour dressing over the pasta salad and toss gently to coat evenly.
  7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  8. Before serving, stir in fresh parsley and adjust seasoning if needed.