Pasta salad

Course: Dinner, Lunch, sides

Servings:

Calories: 555kcal

10 ounces grape tomatoes sliced in half
3/4 cup kalamata olives sliced
3/4 cup pepperoncini sliced
1/2 cup red onion thinly sliced
1/2 cup fresh parsley chopped
1/2 cup olive oil
1 cup persian cucumbers sliced. You can use use American cucumbers, but persian work better here.
2 cups arugula

1/4 cup red wine vinegar
1/4 cup water
1 tablespoon coarse salt use coarse salt, NOT table salt (the measurement is completely different)
2 cloves garlic minced
2 teaspoons dry oregano
2 teaspoons dry basil
1 tablespoon honey
black pepper to taste

Place a large pot of water over high heat to boil. Salt the water (should taste like seawater). Cook rotini pasta according to package directions. Drain the pasta (don't rinse it) and set aside.
While the pasta cooks, prepare the produce and chop the salami
In a large bowl, pour in the red wine vinegar, water, coarse salt, garlic, dry basil, dry oregano, honey, and black pepper. Mix to combine. Slowly pour in the oil, mixing constantly.
Mix in the veggies, mozzarella, warm pasta, and salami. (it's best to mix this together while the pasta is still warm)
Serve. You can keep this refrigerated for 3 days.