Ingredients

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12 oz short pasta, rotini, fusilli, etc.
4–5 oz shredded iceberg lettuce
½ red onion, very thin sliced
1 ½ cups grape tomatoes, quartered
1 cup banana peppers, chopped
4 oz salami, chopped
4 oz turkey pepperoni, chopped
3–4 oz oven roasted deli turkey, chopped
8 slices provolone cheese, chopped
1 cup mayonnaise
3–4 tbsp red wine vinegar
1–2 tbsp banana pepper juice
½ cup grated parmesan cheese
1 tsp garlic powder
1 tsp oregano
1½ tsp italian seasoning
½ tsp cracked pepper
½ tsp sea salt, more or less to taste

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Instructions

Cook the pasta according to the package instructions until al dente, then drain it and rinse with very cold water to prevent it from becoming soggy.
While the pasta is cooking, chop the vegetables, meats, and provolone cheese. Once the pasta is ready, place all salad ingredients into a large bowl and mix well.
In a separate bowl, whisk together the dressing ingredients, adjusting seasoning or thickness as preferred.
Pour three-quarters of the dressing over the pasta salad and mix thoroughly. Chill until ready to serve. Before serving, toss the salad with the remaining dressing and enjoy!

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Notes

For a heartier salad, consider adding more protein like grilled chicken.
Feel free to substitute any of the meats or vegetables for your favorites.
This salad can be made ahead of time, just remember to add dressing right before serving.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg