- 16 ounces fusilli pasta
- 4 ounces uncured salami (or prosciutto)
- 8 ounces ciliegine mozzarella
- 32 ounces fermented giardiniera, drained and chopped*
- 12 ounces cherry tomatoes, halved
- 10 large olives, sliced
- 2 cups fresh arugula*
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- Black pepper to taste
- Cook your pasta in salted water according to the package directions.
- While your pasta cooks, combine all the other ingredients in a large bowl. (If you plan to meal prep this and eat leftovers, add the arugula when serving so it doesn’t get soggy)
- Drain the pasta and add it to the bowl.
- Toss to combine and top with black pepper to taste. You can add a drizzle of olive oil if you’d like, but I think the olives, salted meats, and cheese add enough fat to the dish.
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