Italian Deli Pasta Salad

This pasta salad has all my favorite things from the Italian deli - a trio of meats, a mix of cheeses, and giardiniera. I like to switch it up and use other meats like prosciutto, hot calabrese, or mortadella. Giardiniera comes in mild and hot varieties; use whichever you prefer. A good-quality Italian dressing makes a difference too!

Ingredients

• 1 (16 ounce) package rotini or fusili pasta
• 2 cups cherry tomatoes, halved
• 8 ounces provolone cheese, cubed
• 4 ounces Genoa salami, chopped
• 4 ounces sliced pepperoni, cut into bite-sized pieces
• 4 ounces hot capacola sausage, roughly chopped
• 1 medium red onion, minced
• 1 (8 ounce) can black olives, drained
• 0.5 cup giardiniera
• 0.25 cup grated Parmesan cheese
• 1 (16 ounce) bottle Italian salad dressing, or as needed

Steps

1. 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.
2. 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.
3. Before serving, add some or all of the remaining dressing.