1 lb pasta such as penne, elbow, fusilli or rotini
1 large green bell pepper chopped
1 cup cherry tomatoes cut in half or quartered
8 oz salami thickly sliced or cut in small pieces
8 oz bocconcini mini, or cut in half or quarters if using regular size bocconcini
1/2 medium red onion finely chopped
8 oz spicy salami thickly sliced or cut in small pieces
8 oz Monterey Jack cheese cut in small cubes
1/2 cup Kalamata olives sliced
2 cloves garlic minced
2 tbsp parsley fresh, chopped
2 tbsp oregano fresh, chopped (or 1 tbsp dried oregano)
2 tbsp basil fresh, chopped (or 1 tbsp dried basil)
1/4 tsp red pepper flakes
1/2 cup olive oil
3 tbsp white wine vinegar
2 tbsp lemon juice
1/2 tsp salt or to taste
1 tsp pepper or to taste
Cook the pasta according to the package directions. For 1 lb of pasta you will need about 2 gallons of liquid, also make sure to salt your water well, at least 2 tbsp of salt. After you drain the pasta do not rinse it, if anything add a little olive oil to it to prevent it from sticking together.
Toss all the pasta salad ingredients together.
In a small bowl or jar add all the dressing together and whisk well. If using a jar, put the lid on and close it, then shake well. You want the dressing to emulsify a little bit, this will ensure the pasta will absorb the dressing.
Pour the dressing over the pasta and toss well. Serve at room temperature.
Cheese: I used mini bocconcini, but regular mozzarella cut in cubes can be used as well. Another alternative to Monterey Jack cheese could be a marble jack cheese, or a sharp cheddar cheese.
Leftovers: Store in an airtight container in the fridge for 2 to 3 days. This salad is even better the next day.
This salad will yield about 15 cups