For the Salad:

• 1 pound dried pasta (I used a mix of medium shells, cavatappi and racchette)
• 1/4 cup olive oil
• 1/2 cup cherry tomatoes, halved
• 1/2 cup sliced pitted olives
• 7 ounces salami, diced
• 8 fresh mozzarella, diced
• 1/2 cup fire roasted peppers, diced
• Freshly grated Parmesan cheese, for garnish

For the Vinaigrette:

• 1/4 cup balsamic vinegar
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 3 tablespoons whole milk plain Greek yogurt (I used Stonyfield)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 1/2 cup extra virgin olive oil