Rating: 5 stars 5
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
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  • 1 star values: 0

This pasta salad has all my favorite things from the Italian deli - a trio of meats, a mix of cheeses, and giardiniera. I like to switch it up and use other meats like prosciutto, hot calabrese, or mortadella. Giardiniera comes in mild and hot varieties; use whichever you prefer. A good-quality Italian dressing makes a difference too!

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Recipe Summary

prep:
20 mins
cook:
10 mins
chill:
1 hr
total:
1 hr 30 mins
Servings:
16
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

I like to use Olive Garden brand Italian dressing. If you can't find giardiniera, muffaletta mix can be used instead.

Nutrition Facts

265 calories; fat 14g; cholesterol 10.9mg; sodium 738mg; carbohydrates 27.2g; protein 8.3g. Full Nutrition
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