Ingredients:

Kosher or fine sea salt
2 cups Mountain High Organics Quinoa Fusilli
6 tablespoons olive oil
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Italian Seasoning
Freshly ground black pepper
4 ounces mozzarella pearls
4 ounces provolone cheese, chopped
4 ounces deli ham, chopped
4 ounces salami, chopped
1-pint cherry or grape tomatoes, halved
2 cups shredded lettuce
1 medium cucumber, peeled, seeded, and chopped
½ cup pickled onions
¼ cup pepperoncini, chopped
2 tablespoons sweet or hot red pepper relish

Directions:

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 9 minutes or until done but al dente. Drain and rinse with cold water, place in a large mixing bowl, and let cool while preparing the rest of the ingredients.

In a small jar, combine the olive oil, vinegar, mustard, Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Cover the jar and shake well. Optionally, you can whisk in a small bowl. Pour over the cooked pasta. Toss to combine. Add the rest of the ingredients and toss very well. Season to taste with more salt and pepper if needed. Can be eaten immediately or placed in the refrigerator, covered, until ready to serve.

Serves 8 as a main course