Ingredients
Scale
- 1 box rotini pasta
- 1 cup marinated artichokes, chopped
- 1 cup black olives, sliced
- 1 cup pimento stuffed olives
- 1 cup pepperoncini, drained
- 1 cup Genoa salami, chopped
- 1 cup black forest ham, chopped
- 1 cup Parmesan cheese, grated
- 1 hot house cucumber, sliced
- 1 red onion, diced
- 1/2 cup Italian Parsley, chopped
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning
- extra virgin olive oil
- For the Vinaigrette:
- 1 cup extra virgin olive oil
- 1/3 cup rice wine vinegar
- 2 tablespoons apple cider vinegar
- 1 lemon, zested, juiced
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried, crushed, oregano
- pinch of crushed red pepper
Instructions
- Bring a large pot of salted water to boil.
- Add pasta and cook according to pasta box directions.
- Mix vinaigrette ingredients into a large jar, shake well, and set aside.
- Place all meat, cheese, seasonings, and veggie ingredients into a large bowl, mix well.
- Drain pasta, rinse in cold water, drain again.
- Coat pasta with 1 tablespoon of olive oil, mix well, place into large bowl with other ingredients.
- Pour vinaigrette over ingredients, mix well and chill for about 1 hour before serving.
Nutrition
- Serving Size: 6