Description
A bold, deli-inspired pasta salad featuring cured meats, sharp cheeses, and a tangy red wine vinaigrette. It’s all the flavors of a classic Italian grinder in a convenient bowl.
Ingredients
Scale
- 1 lb Rotini pasta
- 6 oz Salami, diced
- 6 oz Pepperoni, diced
- 8 oz Provolone cheese, cubed
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Boil rotini in salted water until just under al dente, then drain and rinse with cold water.
- In a small bowl, whisk together red wine vinegar, olive oil, oregano, minced garlic, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta with the prepared dressing and toss well.
- Stir in the diced salami, pepperoni, and cubed provolone cheese.
- Fold in the diced red onion, red bell pepper, and black olives.
- Mix gently one last time and refrigerate for at least 1 hour before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian-American