Italian Pasta Salad with Salami and Mozzarella

Ingredients

• 1 pound rotini or fusilli pasta
• 1 tablespoon salt (for pasta water)
• 6 oz salami, diced or sliced into strips
• 8 oz fresh mozzarella pearls (or bocconcini, halved if large)
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup pitted kalamata or green olives, halved
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Nutrition (estimated per serving)

Method

1. Fill a large pot about two-thirds full with water, add 1 tablespoon salt, and bring to a rolling boil over high heat (the water should be salty like the sea, which seasons the pasta from the inside).
2. Add the pound of pasta and stir immediately to prevent sticking. Cook according to the package time, usually 10-12 minutes, until al dente (tender but still slightly firm when you bite a piece).
3. Reserve 1/2 cup of the pasta cooking water using a heatproof measuring cup, then drain the pasta in a colander.
4. Rinse the drained pasta under cold running water for about 1 minute, tossing it with your hands or a spoon, until it is completely cool; this stops the cooking and washes away excess starch so the salad will not turn gluey.
5. Shake the colander well to remove excess water, then transfer the pasta to a very large mixing bowl.
6. While the pasta cooks, dice the salami into small cubes (or slice into thin strips if using a sliced variety) and halve the cherry tomatoes and larger mozzarella pearls.
7. Dice the red bell pepper into 1/2-inch pieces after removing the stem, seeds, and white ribs, and thinly slice the red onion.
8. In a small jar, combine the 1/2 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Screw on the lid and shake vigorously for 15 seconds until the dressing looks well combined.
9. Add the salami, mozzarella, tomatoes, bell pepper, red onion, olives, basil, and parsley to the bowl with the cooled pasta.
10. Pour the dressing over everything and toss thoroughly with tongs for about 1 minute, making sure the dressing coats the pasta as well as the mix-ins.
11. If the salad looks dry, add a splash of the reserved pasta water, 1 tablespoon at a time, and toss again to loosen it.
12. Taste and adjust with a pinch more salt if needed, then cover and refrigerate for at least 30 minutes before serving to let the flavors combine; toss again just before serving.

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