For the Dressing:

⅓ cup extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp lemon juice

1 tsp Italian seasoning

1 garlic clove, minced

½ tsp Dijon mustard

½ tsp salt

¼ tsp black pepper

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking process. Allow it to cool completely.

2. Prepare the Vegetables:

While the pasta cools, chop the tomatoes, cucumber, red onion, roasted peppers, parsley, and salami. Place everything in a large mixing bowl.

3. Make the Dressing:

Whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic, Dijon mustard, salt, and black pepper until well combined.

4. Combine:

Add the cooled pasta to the vegetables. Stir in olives, mozzarella, Parmesan, and salami. Pour the Italian dressing over everything and toss gently until evenly coated.

5. Chill and Serve:

Cover and refrigerate for at least 30 minutes before serving. Toss again just before serving and add a little extra dressing if needed.

For the best flavor, prepare the salad a few hours ahead so the ingredients can absorb the dressing. Don’t overcook the pasta, as firm pasta holds up better. Add grilled chicken for a heartier meal.

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 30 minutes