Ingredients:

  • 1 pound (450g) tri-color radiatore pasta
  • 1/2 cup (120ml) Italian dressing
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60ml) red wine vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (50g) cherry tomatoes, halved
  • 1/2 cup (50g) cucumber, diced
  • 1/2 cup (50g) red bell pepper, diced
  • 1/2 cup (50g) black olives, pitted and sliced
  • 1/2 cup (60g) salami, diced
  • 1/4 cup (25g) red onion, finely chopped
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 cup (25g) grated parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the radiatore pasta and cook according to package directions until al dente (usually 10-12 minutes).
  2. Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process.
  3. In a large mixing bowl, whisk together the Italian dressing, mayonnaise, red wine vinegar, Dijon mustard, oregano, salt, and pepper until well combined.
  4. Add the cherry tomatoes, cucumber, red bell pepper, black olives, salami, and red onion to the dressing in the bowl.
  5. Add the cooked and cooled pasta to the bowl with the vegetables and dressing. Toss gently to coat everything evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, give the salad a final toss. Garnish with fresh parsley and, if desired, grated parmesan cheese. Serve chilled.