Ingredients
Equipment
Method
Step-by-Step Instructions
- Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside.
- In a medium bowl, whisk together olive oil, vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until emulsified. Set aside.
- Dice bell peppers and red onion into bite-sized pieces. Add vegetables to a large mixing bowl.
- Add cooled pasta to the bowl with chopped veggies. Fold in salami and drizzle half of the dressing. Toss everything together.
- Cover salad with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes.
- Taste the salad after chilling, adjust dressing and seasonings as necessary. Serve in bowls and garnish with fresh herbs.
Nutrition
Notes
This salad tastes even better the next day as the flavors meld together.
