All the savory, tangy goodness of an Italian grinder sandwich, now in pasta salad form. Great for gatherings or an easy weeknight side dish.

Scale

12 ounces rotini pasta

¼ pound oven roasted turkey – chopped

¼ pound pepperoni – chopped

¼ pound salami – chopped

5 slices provolone cheese – chopped

¼ cup parmesan cheese – grated

½ head iceberg lettuce – shredded

1 cup cherry tomatoes – quartered

½ cup pepperoncinis – sliced

½ cup red onion – thinly sliced

Dressing:

1 cup mayonnaise

3 tablespoons red wine vinegar

1 tablespoon pepperoncini juice

2 teaspoons dried oregano

1 clove garlic – grated

¼ teaspoon salt

¼ teaspoon black pepper

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1. Whisk together dressing ingredients and chill.

2. Boil pasta until tender, then rinse in cold water.

3. Chop meats, cheeses, and vegetables.

4. Combine all ingredients in a large bowl.

5. Pour dressing over pasta mixture and toss to coat.

6. Chill for 2 hours before serving.

Store refrigerated in an airtight container up to 4 days. Add lettuce just before serving for best crunch.