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 Genoa salami
• ½ cup pitted Kalamata olives, halved
• ¼ cup red onion, finely diced
• ¼ cup roasted red peppers, chopped
• 2 tbsp 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; drain, rinse under cold water, and toss with 1 tsp olive oil. Cool completely.
Whisk all dressing ingredients until emulsified. Toss half of the dressing with the cooled pasta to coat (keeps it from drying out).
Layer in a clear trifle bowl or 4–6 mason jars:
→ Bottom: dressed pasta
→ Then: red onion + roasted peppers
→ Then: tomatoes + olives
→ Then: salami/pepperoni
→ Then: mozzarella
→ Top: fresh basil and parsley
Drizzle remaining dressing over the top just before serving (or pack separately for meal prep).
If making ahead, cover and refrigerate up to 24 hours—add fresh herbs and final dressing right before serving to preserve color and texture.