Sun-Kissed Tuscan Pasta Salad

In a large bowl, toss together cooked fusilli pasta, halved mozzarella balls, quartered salami, baby spinach, halved cherry tomatoes, chopped artichoke hearts, and sliced black olives.

In a jar with a lid, combine olive oil, red wine vinegar, minced garlic, Italian seasoning, freshly chopped parsley, red pepper flakes, kosher salt, and freshly ground black pepper. Secure the lid and shake vigorously to combine.

Pour the dressing over the pasta mixture and toss to combine.

Cover the salad and refrigerate overnight or for at least 4 hours to allow flavors to meld. Serve chilled.