2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 box tricolor rotini pasta
1 tablespoon minced roasted garlic
1 tablespoon balsamic vinegar
1 teaspoon Italian Seasoning (I used McCormick Grinders)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 package sliced provolone cheese, diced
1 package sliced salami, diced
1 package diced ham
2 tablespoons parsley
2 tablespoons basil
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Seasoning, black pepper, red pepper, parsley, and basil. Whisk to blend. Gradually whisk in the olive oil.
Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the provolone, salami, and ham. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.