Ingredients:

  • 1 lb Rotini pasta
  • 6 oz Genovese Salami, sliced into ribbons
  • 4 oz Pepperoni, sliced into ribbons
  • 6 oz Sharp Provolone cheese, cubed
  • 1 pint Cherry tomatoes, halved
  • 1/2 Red onion, thinly shaved
  • 1 cup English cucumber, diced
  • 1/2 cup Sliced pepperoncini peppers
  • 2 cups Shredded iceberg lettuce
  • 1 cup Mayonnaise
  • 1/4 cup Red wine vinegar
  • 1 tbsp Pepperoncini juice
  • 3 cloves Garlic, minced into a paste
  • 1 tsp Dried oregano
  • 1/2 tsp Crushed red pepper flakes
  • 1/2 tsp Sea salt
  • 1/2 tsp Coarse black pepper
  • 1 tsp Dijon mustard

Instructions:

  1. Boil a large pot of heavily salted water. Add the rotini and cook for 2 minutes less than the package 'al dente' instructions.
  2. Drain the pasta and rinse with cold water for 10 seconds to stop the cooking process while keeping the pasta slightly warm.
  3. In a small bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, garlic paste, dijon mustard, oregano, red pepper flakes, salt, and pepper until a stable emulsion forms.
  4. Toss the warm pasta with 2 tablespoons of the dressing in a large bowl to allow the starch to absorb the flavors.
  5. Add the salami, pepperoni, provolone, cherry tomatoes, red onion, cucumber, and pepperoncini to the bowl. Pour over the remaining dressing and toss thoroughly.
  6. Just before serving, fold in the shredded iceberg lettuce to maintain maximum crunch.