Ingredients:
- 16 oz fusilli or rotini pasta
- 1 cup green bell pepper, diced small
- 1 cup gold yellow bell pepper, diced small
- 0.5 cup red onion, finely minced
- 1 cup giardiniera pickled vegetable mix, chopped small
- 1 cup pitted Castelvetrano olives, chopped
- 0.5 cup black olives, sliced
- 2 tbsp capers, drained
- 4 oz Genoa salami, julienned
- 4 oz provolone cheese, cubed into 1/4 inch pieces
- 0.5 cup extra virgin olive oil
- 0.33 cup red wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tbsp Creole mustard
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp cracked black pepper
Instructions:
- Boil the 16 oz fusilli in heavily salted water. Cook for exactly 1 minute less than the package directions until it has a firm, distinct bite. Note: The pasta will soften further as it absorbs the vinegar later.
- Drain the pasta and spread it out on a large baking sheet. Drizzle with 1 tablespoon of the olive oil to prevent sticking. Note: Cooling it flat prevents the bottom layers from overcooking in their own steam.
- In your mason jar, combine the 0.5 cup olive oil, 0.33 cup red wine vinegar, 1 tbsp Creole mustard, and all the dry spices. Shake until the mixture looks thick and opaque.
- While the pasta cools, dice your green and yellow bell peppers, red onion, and provolone. Slice the olives and julienne the salami. Note: Keeping everything roughly the same size as a noodle ensures a perfect bite.
- Place the slightly warm pasta in the glass bowl and pour half of the dressing over it. Toss well until every spiral is glistening.
- Fold in the chopped giardiniera, olives, capers, peppers, and onions. The colors should pop against the pale pasta.
- Add the julienned salami and cubed provolone. Stir gently to avoid breaking the cheese cubes.
- Pour the remaining dressing over the salad and toss again. You should hear a wet, slapping sound against the bowl.
- Cover and refrigerate for at least 30 minutes. Wait until the pasta feels cool and the flavors smell unified before serving.