Ingredients:
For the dressing:
1 ⅓ cups mayonnaise
⅓ cup red wine vinegar
1 Tablespoon of peperoncini pepper juice from the jar
marinade oil leftover from the marinated mozzarella balls (use all the oil from both containers)
½ teaspoon fresh black pepper
1 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon red pepper flakes (optional)
For the salad:
1 pound rotini pasta (cooked until al dente)
2 (8 ounce) containers marinated mozzarella cheese balls in oil (sliced into quarters)
5-6 peperoncini peppers (sliced in rings)
10 ounce container cherry tomatoes (cut in half) (or cut in quarters depending on how large they are)
1 cup pickled red onion
10 slices deli Genoa salami (cut into chunks)
8 slices deli ham (cut into chunks)
20 slices pepperoni (cut into quarters)
½ head lettuce (shredded
Instructions:
In a medium bowl, whisk together 1 1/3 cups mayonnaise, 1/3 cup red wine vinegar, 1 Tablespoon of peperoncini pepper juice from the jar, marinade oil leftover from the marinated mozzarella balls, 1/2 teaspoon fresh black pepper, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon garlic powder and 1/2 teaspoon red pepper flakes (if using) until smooth. Set aside.
In a separate very large bowl, add in 1 pound rotini pasta (cooked until al dente); 2 (8 ounce) containers marinated mozzarella cheese balls in oil (sliced into quarters); 5-6 peperoncini peppers (sliced in rings); 10 ounce container cherry tomatoes (cut in half); 1 cup pickled red onion; 10 slices deli Genoa salami (cut into chunks); 8 slices deli ham (cut into chunks) and 20 slices pepperoni (cut into quarters) (hold off on the lettuce for now).
Pour the dressing over the salad ingredients. Gently stir until combined well.
Place a lid on the container or cover with plastic wrap and allow it to sit in the refrigerator for a few hours. This will allow the flavors to really combine and meld together.
Then, when ready to serve, gently stir in 1/2 head lettuce (shredded).