This pasta salad has all my preferred matters from the Italian deli – a trio of meats, a combine of cheeses, and giardiniera.
I like to swap it up and use different meats like prosciutto, warm calabrese, or mortadella. Giardiniera comes in slight and warm varieties; use whichever you prefer. A good-quality Italian dressing makes a distinction too!
1 (16 ounce) package deal rotini or fusili pasta
2 cups cherry tomatoes, halved
8 oz. provolone cheese, cubed
4 oz. Genoa salami, chopped
4 oz. sliced pepperoni, reduce into bite-sized pieces
4 oz warm capacola sausage, roughly chopped
1 medium crimson onion, minced
1 (8 ounce) can black olives, drained
½ cup giardiniera
¼ cup grated Parmesan cheese
1 (16 ounce) bottle Italian salad dressing, or as needed
Bring a giant pot of gently salted water to a boil; prepare dinner rotini at a boil till gentle but company to the bite, eight to 10 minutes. Drain and rinse with bloodless water.
Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and half of of the Italian dressing in a giant bowl. Stir to mix and refrigerate for at least 1 hour.
Before serving, add some or all of the ultimate dressing