Ingredients

The following ingredients have 10 Servings
  • 16 ounces rotini noodles
  • 8 ounces grape tomatoes (halved)
  • 1/4 cup sliced Spanish olives
  • 1/4 cup Kalamata olives (pitted and halved)
  • 1/2 cup jarred roasted red peppers (chopped)
  • 1 small vidalia onion or red onion (finely minced)
  • 6 ounces diced hard salami (or pepperoni)
  • 1/4 cup minced parsley
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons capers
  • 1 teaspoon kosher salt
  • 1 garlic clove (minced)
  • 1 teaspoon dried oregano

Instruction

  • Bring a large pot of water to a rapid boil and salt well. Cook the pasta according to directions, choosing the longest suggested cook time. Drain well, but do not rinse the noodles.
  • While the pasta is cooking, prepare the dressing by blending the olive oil, vinegar, capers, salt, garlic, and oregano together in a blender or small food processor until well combined.
  • Toss the drained pasta with 1/4 cup of the red wine vinaigrette and then let cool to room temperature before adding the remaining dressing or ingredients.  
  • Once the pasta is cooled, add the remaining dressing, tomatoes, olives, peppers, salami, and parsley, and toss well to combine.
  • Refrigerate for at least 4 hours, preferably overnight before serving.