Start by cooking your pasta per package directions. I cook mine al dente so it doesn't get mushy in the pasta salad!
While the pasta is boiling prep the dressing. In a large bowl add in the olive oil and red wine vinegar. Add in the dijon mustard and honey and whisk well until well combined and smooth. Add in the seasonings, garlic cloves, olive brine, and capers. Whisk again until combined. Taste and adjust seasonings as needed.
Once the pasta is done, drain and place in a large bowl where you will assemble the pasta salad later. While the pasta is still hot pour over 1/4 of the dressing onto the hot pasta and stir. This will allow the pasta to absorb some flavor and prevent from sticking while we prep everything else. Set aside for now.
I love chopping and prepping vegetables! Chop up all of the meat into bite sized pieces. Dice the red onion and roasted red peppers. Half the olives and chop the giardiniera mix into bite sized pieces. Chop the herbs well. Basically chop everything up!!!
Once everything is chopped and you have successfully given yourself carpel tunnel, add in all of the meats, veggies, cheese, and herbs into the big bowl of pasta. Pour in all of the dressing and stir well. Refrigerate for a few hours and enjoy!
