Antipasto Pasta Salad with Italian Vinaigrette Dressing

Start boiling water for the pasta. Once at a rolling boil, add the pasta. Cook al dente, starting at high heat and lowering to medium as starch froths. Drain pasta into a colander.

While pasta cooks, dice the red and green bell peppers and red onion. Place in a medium mixing bowl.

Drain the sliced black olives and set aside in a small bowl.

Remove salami and cheese from the refrigerator. Cut salami into 1/2-inch squares and cheese into 1/2-inch cubes. Set each in their own bowl.

Place the colander of drained pasta in the sink and run cold water over it to rinse off the starch. Allow cold water to run over pasta while finishing prep of remaining ingredients.

Make the Italian vinaigrette dressing: whisk together the EVOO, red wine vinegar, salt, oregano, garlic, and sugar in a mixing bowl until combined.

After pasta is thoroughly rinsed and cool to the touch, blot with a paper towel to absorb excess water.

Add the pasta to a large serving bowl and use a wooden spoon to gently break apart any clumping.

Add the bell peppers, red onion, black olives, salami, and cheese to the bowl with the pasta.

Pour the Italian vinaigrette dressing over the salad and toss gently to combine.

Serve immediately or refrigerate until ready to serve. Toss again before serving if chilled.