Description
A vibrant and hearty pasta salad featuring penne, turkey pepperoni, provolone, and a tangy dressing, perfect for gatherings and potlucks.
Ingredients
Scale
- 16 ounces penne pasta
- 4 ounces shredded iceberg lettuce
- 4 ounces 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
- Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente (usually 9–11 minutes).
- Drain pasta and rinse under cold water until cool to stop cooking and chill the pasta. Drain thoroughly.
- In a mixing bowl, whisk together mayonnaise, red apple vinegar, minced garlic, sugar, dried oregano, salt, black pepper, and grated parmesan cheese until smooth and well combined.
- In a large serving bowl, combine the cooled pasta with shredded iceberg lettuce, turkey pepperoni, turkey slices, provolone cheese, halved grape tomatoes, sliced pepperoncini peppers, and diced red onion.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld; 1–2 hours is ideal.
Notes
For a lighter version, substitute mayonnaise with Greek yogurt. Serve with crusty bread or as a side to grilled meats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 45mg