Get prepped

• Boil the 12 ounces tri-colored rotini pastain plenty of salted water. Drain, and set aside to cool (run it under cold water to help that along.
  12 ounces tri-colored rotini pasta
• Chop the 4 ounces hard salami into slices, and halve the 8 ounces mozzarella balls (optional)
  4 ounces hard salami, 8 ounces mozzarella balls

Make the dressing

• Whisk together the 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 garlic cloves, 2 teaspoons dijon mustard, 1 tablespoon Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoons pepper. Alternatively, add it to a jar with a tight-fitting lid and shake until well combined.
  1/2 cup olive oil, 1/4 cup red wine vinegar, 2 garlic cloves, 2 teaspoons dijon mustard, 1 tablespoon Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoons pepper

Assembly

• Add the cooled pasta, salami, mozzarella, 2.25 ounces black olives, 5 ounces marinated artichokes, 2 ounces sundried tomatoes, and 2 ounces roasted red peppers and 1/2 cup parsleyto a large bowl.
  2.25 ounces black olives, 5 ounces marinated artichokes, 2 ounces sundried tomatoes, 2 ounces roasted red peppers, 1/2 cup parsley
• Pour the dressing over the top and toss to combine.
• Refrigerate salad until needed. Stir thoroughly before serving.

Devour.