- Tri-color rotini - Deli genoa salami - Grape tomatoes - Mozzarella cheese - Green bell pepper - Red onion - Black olives - Green olives
Cook the rotini per the directions on the back of the box to al dente. Drain and rinse with cold water to stop it from cooking, drain well. Place in a large bowl.
Cut the deli salami into half-inch cubes. Add to the bowl with the pasta along with the tomatoes, mozzarella, bell pepper, red onion, black olives, and green olives, set aside.
In a medium-sized bowl, whisk together the olive oil, vinegar, mustard, garlic, parmesan, sugar, salt, pepper, and celery seed until combined.
Pour the dressing into the bowl and toss the ingredients together so everything is covered in the dressing. Cover with plastic wrap and place in the fridge for one hour then serve.