Italian Pasta Salad with Balsamic Vinaigrette
Serves 8-10


Balsamic Vinaigrette:
½ cup Extra Virgin Olive Oil
1 large garlic clove, minced
6 TBS balsamic vinegar
2 TBS Dijon mustard
1 tsp honey
Zest of 1 lemon
1 TBS lemon juice
1 tsp s.a.l.t. sisters Pink Himalayan Mineral Salt, fine


1 lb Rotini pasta, cooked
8 oz fresh small mozzarella balls, cut in half
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped
½ cup red onion, chopped
2 cups cherry tomatoes, halved
1 lb hard salami, cut into chunks
1 cup kalamata olives, pitted and sliced
¼ cup Italian parsley, chopped


In a large bowl, whisk together all the ingredients for the vinaigrette. Add the pasta and all other toppings and stir to combine. Cover and refrigerate for 1 hour before serving.