Name: I'm Making This Loaded Pasta Salad on Repeat
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 8 ounces cavatappi pasta; 1/2 cup mayonnaise; 1/4 cup apple cider vinegar; 2 teaspoons dried Italian seasoning; 1 teaspoon Dijon mustard; 4 ounces salami, chopped; 6 ounces provolone cheese, chopped; 1/2 small red onion, diced; 1 cup diced tomatoes (1 to 2 medium to large tomatoes); 2 cups shredded iceberg lettuce; 1/4 cup banana pepper rings, whole or chopped; Salt and pepper, to taste

I'm Making This Loaded Pasta Salad on Repeat

Packed with the signature flavors of a grinder sandwich—Italian meat and cheese, pickled peppers, lettuce, tomato, and a creamy dressing—everyone will love this pasta salad recipe.

30 min total 15 min prep 15 min cook 6 370 cal

Instructions

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1 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.
2 Whisk together the mayo, vinegar, Italian seasoning, and Dijon mustard in a large bowl. Set aside until the pasta is done cooking.
3 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!