Italian Pasta Salad

Ingredients

• 1/3 c. red wine vinegar
• 1/4 c. pesto
• 1 garlic clove, grated
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 c. extra-virgin olive oil
• 1 lb. rotini pasta, cooked and cooled
• 1 pt. cherry tomatoes, halved
• 2 c. diced salami
• 8 oz. mozzarella pearls
• 1 c. sliced black olives
• 1 c. thinly sliced baby bell peppers
• 1/2 c. diced red onion
• 1/2 c. grated parmesan cheese, plus more for serving
• 1/2 tsp. kosher salt
• 1/2 c. chopped fresh basil, plus more for serving
• 1/4 c. chopped fresh parsley, plus more for serving

Instructions

1. For the dressing: In a small bowl, whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside.
2. For the pasta salad: To a large bowl, add the cooked pasta. Add the tomatoes, salami, mozzarella, olives, bell pepper, onion, parmesan cheese, salt, basil, and parsley. Whisk the dressing once more, then pour it over the salad, stirring to combine.
3. Just before serving, sprinkle with more parmesan, basil, and parsley, if you like.