Ingredients:

  • 1 pound (450g) rotini pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) cucumber, diced
  • 1/2 cup (50g) red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (115g) salami, cut into small cubes
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh basil, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions for al dente.
  2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
  3. Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process. Allow to cool completely.
  4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, salami, parsley, and basil.
  5. Pour the lemon-herb vinaigrette over the pasta salad and toss gently to coat.
  6. Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.