For the Pasta:

• 1 lb rotini noodles
• 3.5 to 4 oz pepperoni (about 3/4 cup, quartered)
• 4 oz salami slices (about 3/4 cup, cut into quarters)
• 1 pint cherry tomatoes (halved)
• 1 cup black olives (halved and drained)
• 1 orange bell pepper (diced)
• 1 green bell pepper (diced)
• 1/2 cup finely diced red onion
• 2 tbsp chopped pepperoncini
• 8 oz mozzarella pearls
• Grated parmesan cheese and minced parsley, for topping

For The Dressing:

• 3/4 cup native olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons organic lemon juice
• 1/4 cup finely freshly grated Parmesan
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 teaspoon salt
• 1/2 tsp oregano
• 1/2 tsp paprika powder
• 1/2 tsp pepper
• 1/2 teaspoon sugar