Ingredients
Method
Cook and prep
- Cook the rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it firm, drain well.
- Cube the salami and provolone cheese, quarter the pepperoni, and cut the fresh mozzarella balls as needed for bite-size pieces.
- Halve the cherry tomatoes, quarter the marinated artichoke hearts, slice the roasted red peppers, halve the Kalamata olives, and slice the pepperoncini.
Toss and chill
- Combine the rotini pasta, salami, pepperoni, provolone, mozzarella, cherry tomatoes, artichokes, roasted peppers, olives, and pepperoncini in a large bowl.
- Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss until every piece is coated and glossy.
- Refrigerate for 2 hours to let the flavors meld and the salad firm up slightly for easier serving.
- Toss again before serving and add more Italian dressing if needed to loosen the salad.
Notes
Pro tip: rinse the pasta with cold water and drain very well so the salad doesn’t get watery after chilling. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the cheese and vegetables may soften and weep. For a lighter option, use reduced-fat provolone and mozzarella and a reduced-sugar Italian dressing to cut calories without changing the antipasto-style flavor.