Ingredients
Scale
- 16 ounces penne pasta
- 4 ounces shredded iceberg lettuce
- 4 ounces turkey turkey pepperoni
- 4 ounces turkey slices
- 4 ounces provolone cheese
- 1 pint grape tomatoes (halved)
- 1/2 cup sliced pepperoncini peppers
- 1/2 red onion (finely diced)
- 1/2 cup mayonnaise
- 2 tablespoons red apple vinegar
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Instructions
- 1. Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- 2. In a mixing bowl, whisk together mayonnaise, red apple vinegar, minced garlic, sugar, oregano, salt, black pepper, and grated parmesan until smooth.
- 3. In a large bowl, combine the cooled pasta with iceberg lettuce, turkey turkey turkey pepperoni, turkey slices, provolone cheese, grape tomatoes, pepperoncini peppers, and red onion.
- 4. Pour the dressing over the salad and toss well to coat.
- 5. Cover and refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cold Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg