Ingredients:

  • 16 oz (450g) ditalini pasta
  • 1 tsp (6g) salt
  • 1 cup (150g) cucumber, finely diced
  • 1 cup (130g) red bell pepper, finely diced
  • 1/2 cup (75g) red onion, finely minced
  • 1/2 cup (60g) kalamata olives, sliced
  • 1/2 cup (50g) marinated artichoke hearts, chopped
  • 1/2 cup (60g) provolone or mozzarella pearls
  • 4 oz (115g) Genoa salami, finely diced
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tbsp (15ml) lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the ditalini and cook for 2 minutes less than the package instructions to ensure al dente texture. Drain in a colander and rinse briefly with cold water.
  2. Dice the cucumber, red bell pepper, red onion, kalamata olives, marinated artichoke hearts, cheese pearls, and Genoa salami into small, uniform 'confetti size' pieces.
  3. In a small bowl, whisk together the red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper.
  4. Slowly stream in the olive oil while whisking vigorously to create a stable emulsion. Stir in the chopped fresh parsley.
  5. Toss the slightly warm ditalini pasta with a small amount of the vinaigrette to allow the starch pores to absorb the flavor.
  6. In a large mixing bowl, combine the pasta, diced vegetables, and meats. Pour over the remaining dressing and toss until evenly coated.
  7. Cover and refrigerate for at least 1 hour to allow the flavors to develop before serving.