Ingredients:

  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Honey or maple syrup
  • 2 cloves Garlic, finely minced
  • 1 tbsp Dried oregano
  • 1 tsp Dried parsley
  • 1/2 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 1/4 tsp Red pepper flakes
  • 16 oz Whole grain or Chickpea Rotini
  • 1 large Red bell pepper, finely diced
  • 1 cup English cucumber, quartered and sliced
  • 1/2 cup Red onion, very finely minced
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup Pepperoncini, sliced
  • 4 oz Hard salami, julienned
  • 4 oz Fresh mozzarella pearls
  • 1/4 cup Fresh parsley, chopped

Instructions:

  1. Bring a large stockpot of heavily salted water to a rolling boil. Add 16 oz of rotini and cook for exactly one minute less than the package instructions for 'Al Dente' to ensure structural integrity during storage.
  2. While pasta cooks, prepare the zesty dressing by combining olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and dried herbs in a 16 oz mason jar. Shake vigorously until emulsified.
  3. Drain the pasta and rinse briefly with cold water to stop the cooking process. Transfer to a large mixing bowl.
  4. Finely dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes and slice the olives and pepperoncini.
  5. Add the vegetables, julienned salami, and mozzarella pearls to the pasta bowl. Pour the dressing over the ingredients and toss thoroughly to coat every ridge of the rotini.
  6. Fold in fresh chopped parsley and portion the salad into 6 airtight meal prep containers. Refrigerate for at least 2 hours before serving to allow flavors to meld.