Ingredients
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8 oz uncooked rotini pasta
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1/2 cup mayonnaise
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1/4 cup Land O Lakes ® Aged Italian Blend Fine Cut Shredded Cheese
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2 tbsp chopped pepperoncini
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2 tbsp red wine vinegar
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2 tsp finely chopped fresh garlic
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1 tsp Italian seasoning
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1/2 tsp kosher salt
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1/2 tsp ground black pepper
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4 cups shredded romaine or iceberg lettuce
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1 cup halved grape tomatoes
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1/2 cup thinly sliced red onion
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1 (8 oz) pkg Land O Lakes ® Creamy Italian Blend Cheese Cubes
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2 oz deli ham, diced 3/4 inch
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2 oz pepperoni, diced 3/4 inch
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2 oz Genoa salami, diced 3/4 inch
Steps
1
Cook pasta according to package directions for al dente. Drain; rinse with cool water. Set aside.
2
Combine all dressing ingredients in large bowl; mix well. Add cooled pasta and all salad ingredients; stir to combine.
3
Cover; refrigerate at least 1 hour before serving. Garnish with additional pepperoncini and shredded cheese before serving, if desired.
Tips
Mayo-based pasta salads are best the day they're made. If you need to make this a day ahead, reserve half of the dressing, the lettuce and garnish. Before serving, toss the salad with reserved dressing and lettuce, and top with garnish.
Comments
Recipe provided by Land O'Lakes