Ingredients
Method
Make the Dressing
- In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, garlic, Italian seasoning, salt, red pepper flakes, and pepper. Cover and refrigerate until ready to use.1 Cup Mayonnaise, ¼ Cup red wine vinegar, 1 Tablespoon Olive Oil, 2 cloves Garlic, 1 Teaspoon Italian Seasoning, 1 Teaspoon Salt, ½ Teaspoon Red Pepper flakes, ½ Teaspoon Black Pepper
Cook and Cool the Pasta
- Boil rotini to al dente. Drain and rinse under cold water to stop the cooking and cool it down.1 pound Pasta
Prep the Mix-Ins
- Slice the meats, cube the cheese, halve the tomatoes, chop the pepperoncini, and slice the olives (if using).½ Cup Salami, ½ Cup Pepperoni, ½ Cup Ham, ½ Cup Pepperoncini Peppers, 8 oz Provolone Cheese, 1 ounce cherry tomatoes, ¼ Cup black olives
Combine the Salad
- In a large bowl, mix the cooled pasta, meats, cheese, tomatoes, pepperoncini, and olives.
Add the Dressing
- Pour dressing over the salad and toss gently until everything is well coated. Taste and adjust seasoning if needed.
Chill to Marry Flavors
- Cover and refrigerate the salad for at least 30 minutes before serving.
Add the Lettuce (Optional)
- Just before serving, fold in the shredded lettuce so it stays fresh and crisp.¼ head Iceberg Lettuce
Toss & Serve
- Give everything one final toss and serve chilled!
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
