I'm Making This Loaded Pasta Salad on Repeat
Ingredients
- 8 ounces cavatappi pasta
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 teaspoons Italian seasoning
- 1 teaspoon Dijon mustard
- 4 ounces salami
- 6 ounces provolone cheese
- 1/2 small red onion
- 1 cup diced tomatoes
- 2 cups iceberg lettuce
- 1/4 cup banana pepper
- Salt and pepper, Salt and pepper, Salt and pepper,
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Instructions
- Cook the pasta until al dente according to the package directions in a large pot of boiling salted water. Drain the pasta and rinse with cold water until it’s room temperature.,You can save time by prepping the mix-ins (chopping the salami, cheese, onion, tomatoes, and lettuce) while the water heats up and the pasta cooks.
- Whisk together the mayo, vinegar, Italian seasoning, and Dijon mustard in a large bowl. Set aside until the pasta is done cooking.
- Add the rinsed and drained pasta to the bowl with the dressing, along with the salami, cheese, onion, tomatoes, lettuce, and banana peppers. Toss until everything is coated in the dressing. Taste, adding salt and pepper as needed.,Serve immediately or chill in the fridge for up to 4 hours. The leftovers will keep for about a day; after that, the lettuce will severely wilt.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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