Ingredients
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1 (16 ounce) package rotini or fusili pasta
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2 cups cherry tomatoes, halved
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8 ounces provolone cheese, cubed
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4 ounces Genoa salami, chopped
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4 ounces sliced pepperoni, cut into bite-sized pieces
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4 ounces hot capacola sausage, roughly chopped
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1 medium red onion, minced
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1 (8 ounce) can black olives, drained
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½ cup giardiniera
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¼ cup grated Parmesan cheese
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1 (16 ounce) bottle Italian salad dressing, or as needed
Directions
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Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
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Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
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Before serving, add some or all of the remaining dressing.
Cook's Notes:
I like to use Olive Garden brand Italian dressing. If you can't find giardiniera, muffaletta mix can be used instead.
Nutrition Facts (per serving)
265 | Calories |
14g | Fat |
27g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 265 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 21% |
Cholesterol 11mg | 4% |
Sodium 738mg | 32% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 2g | 6% |
Protein 8g | 17% |
Potassium 161mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.