Ingredients
16
16 servings
- •1 (16 ounce) package rotini or fusili pasta
- •2 cups cherry tomatoes, halved
- •8 ounces provolone cheese, cubed
- •4 ounces Genoa salami, chopped
- •4 ounces sliced pepperoni, cut into bite-sized pieces
- •4 ounces hot capacola sausage, roughly chopped
- •1 medium red onion, minced
- •1 (8 ounce) can black olives, drained
- •0.5 cup giardiniera
- •0.25 cup grated Parmesan cheese
- •1 (16 ounce) bottle Italian salad dressing, or as needed
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
- Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
- Before serving, add some or all of the remaining dressing.
Nutritional Facts
Per 16 servings
- Calories: 265
- Carbohydrate: 27g
- Fat: 14g
- Fiber: 2g
- Protein: 8g
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