1/3cupapple cider vinegarwhite vinegar or red wine vinegar work
1tbsphoney
1teaspoonoreganodried
1tbspItalian seasoning
1tspsaltplus more to taste
1/4tspblack pepperplus more to taste
2tspdijon mustard
1/2red onionmedium to small in size, finely chopped
2tbspminced garlic
For the Pasta Salad:
1poundpastarotini or another small shape
6ouncescherry tomatoeshalved or quartered about 1.5 cups
1 English cucumber
4ouncesfresh mozzarella pearls or mini balls.
3ouncessalamisliced
1cupkalamata olivespitted, halved
1/4cup fresh parsleychopped
1/4cuppepperocinisdrained and sliced
Instructions
For the dressing:
Chop the red onion and mince your garlic cloves.
Add the oil, vinegar, mustard, salt, pepper, herbs and honey to a large jar. Dump in the onions and garlic then shake well and set aside.
For the Pasta Salad:
Cook your pasta in a large pot or well-salted water. I prefer rotini but any smaller pasta shape works. Drain the pasta then transfer to a large bowl or back to the pot. Drizzle with oil and toss.
Cut the mini mozzarella balls in half then halve the cherry tomatoes and olives. Slice the pepperoncinis, cut the pepperoni slices into strips and give the parsley a rough chop.
Add all the ingredients to the pasta in a large bowl and drizzle with the dressing. Toss well and either enjoy immediately or cover and chill for up to three days.
Notes
Don't overcook your pasta. You're going to want a nice al dente toothiness to the pasta so it holds up after mixing and marinating for up to three days.
If you're sensitive to onion taste then chop them first and let them marinate in the vinegar for about 10-50 minutes. THey'll loose a lot of their bite. You can also substitute them for shallots, which have a gentler taste.
Make this ahead! Like soup, it tastes better the next day after the flavors have had a chance to meld together.