Description
A creamy pasta salad loaded with marinated mozzarella, pepperoni, salami, and tangy pickled vegetables, tossed in a flavorful dressing for a refreshing side dish.
Ingredients
For the Dressing:
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1 1/3 cups mayonnaise
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1/3 cup red wine vinegar
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1 tablespoon peperoncini pepper juice
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Marinade oil from marinated mozzarella balls
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1/2 teaspoon black pepper
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1 teaspoon salt
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1 teaspoon oregano
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1 teaspoon garlic powder
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1/2 teaspoon red pepper flakes (optional)
For the Salad:
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1 pound rotini pasta (cooked until al dente)
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2 (8-ounce) containers marinated mozzarella cheese balls (sliced into quarters)
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5–6 peperoncini peppers (sliced in rings)
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10-ounce container cherry tomatoes (cut in half)
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1 cup pickled red onion
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10 slices deli Genoa salami (cut into chunks)
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8 slices deli ham (cut into chunks)
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20 slices pepperoni (cut into quarters)
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1/2 head lettuce (shredded)
Instructions
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In a medium bowl, whisk together mayonnaise, red wine vinegar, peperoncini pepper juice, mozzarella ball marinade, black pepper, salt, oregano, garlic powder, and red pepper flakes until smooth. Set aside.
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In a large bowl, combine the cooked rotini, mozzarella, peperoncini, cherry tomatoes, pickled red onion, salami, ham, and pepperoni.
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Pour the dressing over the salad and gently stir until fully combined.
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Cover and refrigerate for at least 1-2 hours.
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Just before serving, stir in the shredded lettuce and
Notes
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes (includes chilling)
Servings: 6 servings
This pasta salad can be made ahead and refrigerated for up to 2 days for better flavor. Keep the lettuce out until serving to prevent it from getting soggy.