Chopped Italian Pasta Salad Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			RED WINE VINAIGRETTE: 1/3 cup red wine vinegar 2 teaspoons Dijon mustard 2 teaspoons honey 1 1/2 teaspoons dried oregano 1 teaspoon salt 1/4 teaspoon red pepper flakes 2/3 cup extra-virgin olive oil PASTA SALAD: 1 pound Fusilli, cooked, drained and cooled to room temperature 1 pint (2 cups) cherry tomatoes, halved 1 pound salami cut into 1/2" cubes 8 ounces mozzarella pearls, drained 1 cup green olives, such as Cerignola, halved and pitted 1 cup artichoke hearts in oil, drained and chopped into bite-sized pieces 1/2 cup fresh basil diced
			To a large bowl, add the red wine vinegar, Dijon mustard, honey, oregano, pepper flakes if using, and salt. Whisk together until smooth and combined. Drizzle in the olive oil while whisking to create a creamy vinaigrette. In the large bowl, toss together the cooked pasta with the cherry tomatoes, salami, mozzarella, green olives, artichokes and fresh basil. Refrigerate covered for at least an hour for ingredients to marinate. Serve cold or room temperature.