Ingredients

• 1 lb Monograno Fusilloni pasta

• 1 jar Divina sliced Kalamata olives, drained

• 1 jar Divina pitted green olives, drained and roughly chopped

• 1/3 jar sliced pepperoncini, chopped

• 1/3 jar Divina hot giardiniera

• 1/3 red onion, finely chopped

• 1/4 cup fresh Italian parsley, chopped

• 1 jar Divina roasted tomatoes, chopped

• 2–3 tbsp of the roasted tomato oil (from the jar)

Optional (but worth it)

• 1/4 cup extra virgin olive oil

• Splash of red wine vinegar or fresh lemon juice

• Salt & freshly cracked black pepper to taste

• Shaved Parmesan or pecorino

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Instructions: 

1. Cook the pasta

Bring a large pot of salted water to a boil and cook the fusilloni to your desired doneness (al dente recommended). Drain and let cool slightly.

2. Prep the mix-ins

While the pasta cooks, chop the green olives, pepperoncini, giardiniera (if needed), red onion, parsley, and roasted tomatoes.

3. Build the salad

In a large bowl, combine:

• Cooked pasta

• Kalamata olives

• Green olives

• Pepperoncini

• Giardiniera

• Red onion

• Parsley

• Roasted tomatoes

4. Dress it

Add 2–3 tablespoons of the roasted tomato oil. If using, add olive oil and a splash of vinegar or lemon juice. Toss well until everything is evenly coated.

5. Season & finish

Taste and adjust with salt and pepper. Add cheese if using.

6. Let it sit

For best flavor, let the salad sit at room temp for 20–30 minutes or refrigerate and bring back slightly before serving.

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Notes:

• The fusilloni’s ridges hold all that oil and flavor—don’t skimp on tossing well.

• If serving later, reserve a little extra oil to refresh before serving.