Italian Pasta Salad by A Cozy Kitchen

Ingredients

• 1 pound pasta of choice (e.g., cavatappi)
• 3 tablespoons kosher salt (for pasta water)
• 3 tablespoons extra virgin olive oil (for pasta)
• 2 garlic cloves, finely minced or grated
• 1/3 cup red wine vinegar
• 2 1/2 teaspoons dijon mustard
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt (for dressing)
• 1 1/4 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 cup olive oil (for dressing)
• 1 pint cherry tomatoes, halved or quartered
• 1/2 cup pitted kalamata olives, drained and halved
• 1/2 cup sliced pepperoncinis
• 3 persian cucumbers, diced
• 8 ounces fresh mozzarella pearls
• 8 ounces provolone, cubed
• 8 ounces salami, cut into matchsticks
• 1 red onion, peeled and thinly sliced
• 1 cup finely minced fresh italian parsley

Instructions

1. Bring a pot of water to a boil and add 3 tablespoons of kosher salt. Cook the pasta according to package instructions until al dente.
2. Drain the pasta and immediately toss with 3 tablespoons of olive oil and set aside to cool.
3. In a bowl, cover the minced garlic with the red wine vinegar and let sit for a few minutes to mellow the garlic.
4. Add the Dijon mustard, dried oregano, 1 ¼ teaspoons kosher salt, black pepper, and sugar to the vinegar mixture and whisk until combined.
5. Whisk in 1 cup of olive oil until well combined and emulsified. Set the dressing aside.
6. When the pasta has cooled, transfer it to a large bowl and add the cherry tomatoes, olives, pepperoncinis, cucumbers, mozzarella, provolone, salami, red onion, and parsley. Toss to combine.
7. Evenly drizzle the dressing over the pasta salad and toss until well distributed.
8. Serve immediately or transfer to an airtight container and store in the refrigerator. Add more vinegar, olive oil, salt, or pepper as needed before serving later.