Pueblo Picnic Pasta Salad — Ingredients

• 1 pound rotini, bow-tie, or penne pasta
• 1 1/2 cups cherry tomatoes, halved
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 small red onion, thinly sliced or finely diced
• 1 cup sliced black olives
• 1 cup cubed provolone or mozzarella cheese
• 1 cup sliced or quartered pepperoncini, drained
• 1 cup diced salami or pepperoni, optional
• 1/2 cup chopped fresh Italian parsley
• 1/4 cup finely grated Parmesan cheese
• 3/4 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 2 cloves garlic, finely minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper

Pueblo Picnic Pasta Salad — Preparation

1. Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente according to package directions.
2. Drain the pasta and rinse briefly under cool water to stop the cooking. Shake off the excess water and transfer the pasta to a large mixing bowl.
3. Add the tomatoes, red and green bell peppers, red onion, olives, cheese, pepperoncini, optional salami or pepperoni, parsley, and Parmesan.
4. In a separate bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, salt, and black pepper.
5. Whisk vigorously, or close the jar and shake, until the dressing is well combined and slightly emulsified.
6. Pour about three-quarters of the dressing over the pasta mixture and toss gently until everything is evenly coated.
7. Cover and refrigerate for at least 1 hour. Before serving, toss again and add the remaining dressing as needed because the pasta will absorb some of it while chilling.
8. Taste and adjust the salt, pepper, vinegar, or Parmesan. Serve chilled or cool, and keep refrigerated until close to serving time.