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Deli Pasta Salad

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

Instructions Checklist
Step 1
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.


Step 2
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.

Step 3
Before serving, add some or all of the ultimate dressing

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