Ingredients
Scale
- 12 ounces rotini pasta
- ¼ pound oven roasted turkey (chopped)
- ¼ pound turkey pepperoni (chopped)
- 5 slices provolone cheese (chopped)
- ¼ cup parmesan cheese (freshly grated)
- ½ head iceberg lettuce (thinly shredded)
- 1 cup cherry tomatoes (cut in 4's)
- ½ cup pepperoncinis (sliced)
- 1 cup mayonnaise (homemade or store-bought)
- 3 tablespoons red apple vinegar
- 1 tablespoon pepperoncini juice
- 2 teaspoons dried oregano
- 1 clove garlic (grated)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Instructions
- In a medium bowl, whisk together mayonnaise, red apple vinegar, pepperoncini juice, oregano, garlic, salt, and pepper. Refrigerate.
- Boil water in a large pot; cook rotini pasta according to package instructions until al dente. Drain and cool under cold water.
- While pasta cooks, chop turkey meats, cheeses, and vegetables.
- In a large bowl, combine cooled pasta with turkey meats, cheeses, lettuce, tomatoes, and pepperoncinis.
- Pour dressing over salad mix and toss well. Refrigerate for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg
Keywords: Letting the salad chill enhances the flavor. Customize by adding your favorite veggies or using different dressings for variety.