Ingredients

• 2 tablespoons kosher salt
• 1 pound fusilli or rotini pasta
• 3 ounces turkey pepperon
• 6 ounces sliced ham , diced
• 6 ounces salami , diced
• 8 ounces provolone cheese , provolone
• 0.5 cups red onion
• 0.5 cups pepperoncini peppers
• 1 English cucumber , seeded and diced
• 1 pint grape tomatoes , quartered
• 1 yellow bell pepper , diced
• 1 cup olives
• 1 tablespoon McCormick Salad Supreme Seasoning
• 0.25 cups red wine vinegar
• 2 tablespoons brine from pepperoncini peppers
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper , optional
• 1 tablespoon sugar
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 teaspoons Dijon mustard
• 0.67 cups olive oil
• 0.33 cups grated Parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil. Add 2 tablespoon salt and pasta to water and cook, stirring often, until pasta is tender with a bite, 9 to 10 minutes. Drain and rinse with cold water just enough to bring the pasta to lukewarm or room temperature. Drain well.
2. 2 Add drained pasta to a large bowl and add meats, cheeses and vegetables (through olives) on top. Sprinkle salad seasoning over the bowl.
3. 3 In a separate bowl, whisk together remaining salt, vinegar, brine, oregano, red pepper flakes, sugar, pepper, garlic powder, mustard, and olive oil until well combined. Stir in Parmesan cheese. Pour dressing over pasta salad mixture and toss until everything is fully coated. Serve immediately or refrigerate until ready to serve.

Nutrition per serving