Ingredients
1 lb rotini or fusilli pasta
1/4 lb Genoa salami, diced
1/4 lb pepperoni, sliced or diced
1/2 lb provolone cheese, cubed
1/2 medium red onion, thinly sliced
1/2 cup sliced pepperoncini or banana peppers
2 cups shredded iceberg lettuce
1/2 cup cherry tomatoes, halved
1 cup mayonnaise
2 tbsp red wine vinegar
1 tsp dried oregano
1/2 tsp red pepper flakes
2 cloves garlic, minced
Salt and black pepper to taste
Instructions
Step 1: Cook the pasta in boiling salted water according to package directions until al dente. Drain and rinse with cold water.
Step 2: In a small bowl, whisk together mayonnaise, red wine vinegar, garlic, oregano, red pepper flakes, salt, and pepper to create the dressing.
Step 3: In a large mixing bowl, combine the cooled pasta, salami, pepperoni, provolone, red onion, peppers, and tomatoes.
Step 4: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Step 5: Fold in the shredded iceberg lettuce right before serving to maintain its crisp texture.
Step 6: Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Notes
For best results, chop the vegetables and meats into uniform, bite-sized pieces so you get a bit of everything in every forkful.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg