Ingredients
Scale
- 12 oz rotini pasta, cooked and cooled
- 1 cup chopped romaine lettuce
- 1/2 cup sliced red onion
- 1 cup cherry tomatoes, halved
- 1/4 cup banana peppers, sliced
- 1/2 cup cubed provolone cheese
- 1/2 cup chopped salami
- 1/2 cup chopped turkey
- 1/2 cup chopped ham
- 1/4 cup chopped pepperoni
Creamy Italian Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse with cold water, then set aside.
- In a large bowl, combine the cooled pasta, red onion, cherry tomatoes, banana peppers, and romaine lettuce.
- Add in the chopped meats and provolone cheese.
- In a small bowl, whisk together all dressing ingredients until smooth.
- Pour dressing over the pasta salad and toss to coat evenly.
- Chill for at least 30 minutes to allow flavors to blend.
- Toss gently before serving and garnish with extra banana peppers or cheese, if desired.
Notes
- Add the lettuce right before serving to keep it crisp.
- Can be made up to 3 days ahead—just store dressing and lettuce separately.
- Use any combination of meats or add chickpeas for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: No-Cook After Boiling
- Cuisine: Italian-American