Italian Pasta Salad

Steps

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1. 1
   Cook 8 oz of short pasta in salted water until al dente. Drain and chill in cold water.
   ▶ ≈0:00
2. 2
   Make the dressing: whisk together 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, grated garlic, plenty of grated Parmigiano-Reggiano, salt, pepper, Italian seasoning, and a pinch of Calabrian chili paste or red pepper flakes if desired.
   ▶ ≈1:00
3. 3
   Toss the cooled pasta with the dressing until evenly coated.
   ▶ ≈1:44
4. 4
   Add chopped cured meats, mozzarella pieces, colorful cherry tomatoes, thinly sliced shallot, sweet peppers (fresh or roasted), mixed olives, and fresh basil and parsley. Ensure all pieces are roughly the same size.
   ▶ ≈1:57
5. 5
   Toss everything together well. Let the salad rest at room temperature for several hours to allow flavors to meld. Before serving, let it sit at room temperature for about 20 minutes if it was chilled, to enhance the flavors. Top with extra Parmigiano-Reggiano before serving.
   ▶ ≈2:10