Ingredients
Pasta
- 16 ounces penne pasta
Dressing
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated parmesan cheese
Salad Mix
- 4 ounces shredded iceberg lettuce (about 2-3 cups)
- 4 ounces pepperoni
- 4 ounces salami
- 4 ounces provolone cheese (sliced or cubed)
- 1 grape tomato, halved
- ½ cup sliced pepperoncini peppers
- ½ red onion, finely diced
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain well and rinse under cold water to cool, then set aside.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, red wine vinegar, minced garlic, sugar, dried oregano, salt, and black pepper. Whisk until the ingredients are thoroughly blended and the dressing is smooth.
- Mix the Salad Ingredients: Add the cooled pasta to the bowl with the dressing. Then toss in the grated parmesan cheese, shredded iceberg lettuce, pepperoni, salami, provolone cheese, halved grape tomato, sliced pepperoncini peppers, and finely diced red onion.
- Toss to Combine: Gently mix all the ingredients until everything is evenly coated with the dressing and well incorporated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature for best taste.
Notes
- Use fresh grated parmesan cheese for a more robust flavor.
- You can substitute penne pasta with other medium-sized pasta shapes like rigatoni or rotini.
- Adjust the amount of pepperoncini peppers to control the spice level.
- For a lighter version, substitute mayonnaise with Greek yogurt or a light dressing alternative.
- This salad holds well for up to 2 days refrigerated but is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
