Ingredients
Equipment
Method
- Boil rotini pasta in salted water until al dente. Drain and rinse under cold water to cool.
- In a bowl, whisk mayonnaise, red wine vinegar, Parmesan, Italian seasoning, garlic powder, and red pepper flakes.
- Chop meats, cheese, and vegetables. Shred the iceberg lettuce.
- In a large bowl, combine cooled pasta, meats, cheese, tomatoes, onions, olives, and peppers.
- Pour dressing over the mixture and toss until well coated.
- Gently fold in shredded lettuce just before serving to maintain crunch.
- Serve immediately or chill for 1 hour for flavors to meld.
Notes
Add a splash of pepperoncini juice to the dressing for extra tang.