Ingredients
- 12 ounces rotini pasta
- ¼ pound oven roasted turkey
- ¼ pound pepperoni
- ¼ pound salami
- 5 slices provolone cheese
- ¼ cup parmesan cheese
- ½ head iceberg lettuce
- 1 cup cherry tomatoes
- ½ cup pepperoncinis
- ½ cup red onion
Instructions
- Prepare the dressing by whisking mayonnaise, red apple vinegar, pepperoncini juice, oregano, grated garlic, salt, and black pepper. Refrigerate.
- Boil rotini pasta in a large pot until al dente (about 9-10 minutes). Drain and cool under cold water.
- Chop the meats and vegetables as specified.
- In a large bowl, combine cooled pasta with turkey, pepperoni, salami, cheeses, lettuce, tomatoes, pepperoncinis, and red onion.
- Pour the dressing over the salad mix and toss until well combined.
- Chill in the refrigerator for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Use high-quality ingredients for the best flavor. Feel free to customize with your favorite veggies or add spices for extra kick. This salad holds up well in the fridge; it's great for meal prep!
