Prep Time: 20 minutes
Chill Time: 30 minutes
Servings: 8–10

Ingredients

Pasta Salad

• 12 oz rotini pasta
• 1 cup cubed provolone cheese
• 8 oz marinated mozzarella pearls, drained
• ½ cup quartered pepperoni
• ½ cup chopped Genoa salami
• ½ cup chopped deli ham
• 1 cup chopped mini sweet peppers
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• ½ cup sliced pepperoncini
• ¼ cup finely diced red onion
• ¼ cup sliced black olives (optional)
• Fresh chopped parsley, for garnish
• Freshly grated Parmesan, for serving

Creamy Italian Dressing

• ¾ cup mayonnaise
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp pepperoncini brine
• ¼ cup grated Parmesan cheese
• Salt and black pepper, to taste

Instructions

1. Cook the rotini according to the package directions until al dente. Drain and rinse under cold water until completely cooled.
2. In a small bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, onion powder, pepperoncini brine, Parmesan, salt, and pepper until smooth and creamy.
3. In a large serving bowl, combine the cooled pasta, provolone, mozzarella pearls, pepperoni, salami, ham, mini sweet peppers, cucumber, cherry tomatoes, pepperoncini, red onion, and black olives, if using.
4. Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to let the flavors meld together.
6. Before serving, garnish with fresh parsley and a sprinkle of freshly grated Parmesan.

Storage: Store covered in the refrigerator for up to 3–4 days.