One of the great things about pasta salad is its versatility. Can it please a crowd? Check. Does it store well in the fridge to give you easy, delicious weekday lunches? Check. Is it a breeze to whip up? Check! The variety of meats and veggies in this zesty Italian pasta salad helps make every bite feel fresh and new. Plus, the dressing tying all the other ingredients together is just perfect in that role. Make this pasta salad, and we bet you'll be saving the recipe to reference again and again.

• 8 oz rotini pasta
• 2 oz salami, diced
• 2 oz pepperoni, diced
• 2 cups cherry tomatoes, halved
• ½ English cucumber diced,
• ¼ red onion, diced
• 8 oz fresh mozzarella pearls
• 1 cup Poppy’s hot Giardiniera
• ½ cup roasted red peppers, chopped

Dressing:

• 1/3 cup red wine vinegar
• ½ cup extra virgin olive oil 
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

1. Add all of the dressing ingredients to a mason jar with a lid and shake until everything is thoroughly combined.

2. Cook the pasta according to package directions and drain it.

3. Add the pasta, salami, pepperoni, tomatoes, cucumber, onion, mozzarella, giardiniera and roasted red peppers to the pasta and toss to combine.

4. Add dressing and toss to combine.

5. Enjoy!