Italian Pasta Salad

Step 1

Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Reserve 1/2 cup pasta water then drain pasta.

Step 2

Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.

Step 3

While pasta is cooking and cooling chop ingredients and prepare dressing.

Step 4

For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.

Step 5

Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.

Step 6

Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water. Toss well to evenly coat. Thin with more pasta water as desired and season with more salt as needed.

Step 7

It can be served right away or for a colder, more refreshing pasta salad, chill for 1 - 2 hours (or up to 3 days).