Step by step

Method

3 steps

1. 1

   Cook 12 oz rotini or penne in well-salted water until just al dente (check 1 minute early). Rinse briefly under cold water to stop the cooking, then drain really well — wet pasta dilutes the dressing.

2. 2

   In a large bowl, combine the pasta with 1 cup halved grape tomatoes, 1 cup diced mozzarella (or pearls), ½ cup chopped salami or pepperoni, ½ cup sliced black olives, ½ cup diced cucumber, ¼ cup diced red onion, and ¼ cup chopped parsley or basil.

3. 3

   Toss with ½ cup Italian dressing (or homemade: ⅓ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Italian seasoning, salt, and pepper) until everything looks glossy and coated. Taste and add salt or a splash of vinegar if it needs zip. Chill at least 30 minutes before serving so the pasta drinks the dressing. You want chilled, al dente pasta with crisp veg and zippy dressing in every bite — not mushy pasta or a dry underdressed bowl.