Ingredients:

  • 1 lb rotini pasta
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup hard salami, cubed small
  • 1 cup provolone cheese, cubed small
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. In a large bowl, toss the cooked and dried pasta with 3 tbsp olive oil, garlic powder, oregano, salt, and pepper.
  3. Spread the pasta on the sheet in a single layer—do not overlap.
  4. Bake for 15–20 minutes, tossing halfway through, until the pasta is mahogany-colored and smells nutty.
  5. While the pasta roasts, whisk together all dressing ingredients in a jar until emulsified.
  6. In your large mixing bowl, combine the halved tomatoes, cubed salami, provolone, olives, and red onion.
  7. Remove the roasted pasta from the oven and let it sit for 3 minutes to set the crust.
  8. Add the crispy pasta to the bowl of fresh mix-ins.
  9. Drizzle the dressing over the top and toss gently to coat, ensuring the chips don't break.
  10. Fold in the fresh parsley just before serving.