Checking the ingredient list, there's no egg anywhere in this one ā no mayo, no egg-based dressing, nothing to work around here, so this is straightforward territory. Al dente rotini gets tossed with salty salami, crunchy cucumber and bell peppers, briny olives and pepperoncini, all coated in a tangy homemade dressing built from olive oil, red wine vinegar, lemon juice, and a good hit of garlic and dried herbs. A handful of freshly grated Parmesan adds that final salty, savory finish before everything chills together in the fridge. The hour-long rest is the real trick: it gives the pasta time to soak up all that bright, garlicky dressing so every bite is packed with flavor. It's a sturdy, make-ahead salad that holds up beautifully for picnics, potlucks, or meal-prep lunches, and it's a solid, easy pick for an egg free spread. Double the batch if you're feeding a crowd ā this one disappears fast.
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Learn more ā8 servings
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8ā10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
While the pasta cooks, make the dressing: combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using) in a small bowl and whisk until fully emulsified.
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