Ingredients
Equipment
Method
Cook and prep
- Cook rotini pasta according to package directions until tender, then drain and rinse with cold water.
- Quarter the salami and dice the ham and turkey, then cube the provolone cheese.
- Halve the cherry tomatoes, slice the banana peppers, and thinly slice the red onion; shred the iceberg lettuce for later.
Build the salad
- In a large bowl, combine cooked pasta, salami, ham, turkey, provolone cheese, cherry tomatoes, banana peppers, and red onion.
- In a separate container, mix Italian dressing, red wine vinegar, and Italian seasoning until evenly combined.
- Pour the dressing over the salad and toss until everything is coated.
- Refrigerate the salad for at least 2 hours, covered, so the pasta absorbs the dressing.
- Just before serving, add shredded iceberg lettuce and toss again until distributed and lightly coated.
Notes
For the crispiest texture, keep iceberg lettuce out of the chill and fold it in right before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days; the lettuce may soften after the first day. Freeze is not recommended for best crunch. For a lower-sodium swap, use reduced-sodium Italian dressing and choose low-salt deli meats.