For the Italian Salad Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons Italian seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1–2 teaspoons honey
For the Pasta
- 8 ounces whole grain rotini pasta (or your favorite bite size pasta)
- 2 cups water
- 1 teaspoon kosher salt
- 1 tablespoon butter or oil
For the Salad
- ¾ cup mini pepperoni or regular pepperoni chopped
- ½ cup freshly grated parmesan cheese
- ⅓ cup sliced pepperoncini peppers
- 1 cup mozzarella pearls halved
- 1 pint tomatoes halved (about 2 cups)
- 1 cucumber chopped (about 1 cup)
- 1 cup black olives, halved
- 4 cups kale, roughly chopped, stems discarded