Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 6 oz (170g) Pepperoni, diced small
  • 4 oz (115g) Salami, diced small
  • 1 cup (150g) Red bell pepper, finely diced
  • 1/2 cup (75g) Red onion, finely minced
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/2 cup (85g) Black olives, sliced
  • 1 cup (115g) Mozzarella pearls
  • 1/2 cup (120ml) Mayonnaise
  • 1/2 cup (120ml) Italian salad dressing
  • 1/4 cup (30g) Grated Parmesan cheese
  • 1 tsp (2g) Garlic powder
  • 1 tsp (1g) Dried oregano
  • Salt and black pepper to taste

Instructions:

  1. Boil the pasta in heavily salted water until just al dente. Immediately drain and rinse under cold running water until the pasta is completely chilled.
  2. In a small bowl, whisk together the mayonnaise, Italian dressing, Parmesan, garlic powder, and oregano until the texture is smooth and velvety.
  3. In a large mixing bowl, combine the chilled pasta, diced pepperoni, salami, and all the garden vegetables.
  4. Pour the creamy dressing over the top and fold gently using a spatula until every spiral is evenly coated.