Description
A viral, deli-inspired pasta salad featuring savory Italian meats, provolone, and a tangy, creamy grinder-style dressing.
Ingredients
1 pound rotini pasta
1/4 pound Genoa salami, diced
1/4 pound pepperoni, diced
1/2 pound provolone cheese, cubed
1/2 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup banana peppers, chopped
2 cups iceberg lettuce, shredded
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon banana pepper juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: Cook the rotini pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water until completely cool.
Step 2: In a small bowl, whisk together the mayonnaise, red wine vinegar, banana pepper juice, oregano, garlic powder, salt, and pepper to create the dressing.
Step 3: In a large mixing bowl, combine the cooled pasta, salami, pepperoni, provolone, red onion, cherry tomatoes, and banana peppers.
Step 4: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Step 5: Just before serving, fold in the shredded iceberg lettuce to maintain its crisp texture.
Step 6: Refrigerate for at least 30 minutes before serving to allow the flavors to fully meld.
Step 7: Toss once more before serving and enjoy your delicious deli-style salad.
Notes
For the best results, use high-quality deli meats sliced fresh from the counter. Always add the lettuce right before serving to prevent wilting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
