Description
A hearty pasta salad with rotini, cured meats, provolone cheese, olives, and vegetables, dressed in a tangy herb vinaigrette.
Ingredients
Scale
- 16 oz rotini pasta
- 1 cup diced Genoa salami
- 1 cup diced pepperoni
- 1 cup cubed provolone cheese
- 1 cup halved cherry tomatoes
- 1 cup diced English cucumber
- 1/2 cup sliced black olives
- 1/2 cup sliced mild pepperoncini peppers
- 1/3 cup finely diced red onion
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2 tbsp chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the rotini and boil according to package instructions until al dente, about 9 to 10 minutes. Drain in a colander and rinse thoroughly under cold running water until the pasta is cool, then drain completely.
- While the pasta cooks, dice the Genoa salami, pepperoni, and provolone into bite-sized half-inch cubes. Halve the cherry tomatoes, dice the cucumber, and slice the black olives, pepperoncini peppers, and red onion.
- In a small bowl or measuring cup, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, kosher salt, and cracked black pepper until evenly emulsified.
- Transfer the cooled pasta to a large mixing bowl. Add the salami, pepperoni, provolone, cherry tomatoes, cucumber, black olives, pepperoncini peppers, and red onion.
- Pour the vinaigrette over the salad and toss with a large spoon until every ingredient is evenly coated. Scatter the chopped flat-leaf parsley over the top and serve immediately or chill before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad, side dish
- Cuisine: Italian
Nutrition
- Serving Size: 1
Keywords: Rinse the cooked pasta in cold water immediately after draining to prevent sticking. Store in an airtight container for up to 4 days.