Ingredients

• 12 oz (340g) short pasta (rotini, penne, or farfalle)
• 1 cup cherry tomatoes, halved
• ¾ cup cubed mozzarella cheese (or mini bocconcini)
• ½ cup sliced pepperoni or salami
• ½ cup pitted Kalamata olives, halved
• ¼ cup red onion, finely diced
• ¼ cup fresh basil, chopped
• 2 tbsp fresh parsley, chopped

For the dressing:
• ¼ cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions

Cook pasta al dente in salted water; drain, rinse under cold water, and toss with 1 tsp olive oil to prevent sticking. Cool completely.
In a large bowl, combine cooled pasta, tomatoes, mozzarella, pepperoni, olives, red onion, basil, and parsley.
Whisk all dressing ingredients until emulsified. Pour over salad; toss gently to coat.
Cover and refrigerate at least 1 hour (ideally 2–4 hours) to let flavors meld.
Stir before serving. Taste and adjust salt if needed—cheese and cured meats add savoriness!