Ingredients
Scale
- 1 pound fusilli pasta
- 10 ounces mortadella, cut into large dice
- 8 ounces salami, cut into large dice
- 6 ounces smoked pastrami, cut into large dice
- 10 ounces provolone cheese, cut into large dice
- 16 ounces mild giardiniera, drained and roughly chopped
- 6 ounces pitted green olives, sliced or halved
- 6 ounces pepperoncini, chopped with brine reserved
- 3 tablespoons reserved pepperoncini brine
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
Instructions
- Boil the pasta in salted water until al dente. Rinse under cool water and drain.
- In a large bowl, combine pasta, mortadella, salami, pastrami, provolone, giardiniera, pepperoncini, and green olives.
- Whisk together pepperoncini brine, balsamic vinegar, olive oil, and black pepper in a small bowl.
- Drizzle dressing over the salad and toss well.
- Refrigerate for at least 1 hour before serving.
Notes
- Add more pepperoncini brine for extra tang.
- Keeps well in the fridge for up to 3 days.
- Can be prepared ahead for easy serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta Salad
- Method: Boiling, Mixing
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg