- 1 lb. bow tie pasta
- 1/4 c. mayonnaise
- 1/4 c. red wine vinegar
- 1/4 c. olive oil
- 1 16 oz jar giardiniera, drained and chopped
- 5 oz. provolone cheese diced
- 5 oz. salami diced
- 1/4 c. fresh oregano chopped
- 1/4 c. fresh parsley chopped
- 2 teaspoons Penzey's sandwich sprinkle optional
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Cook the pasta according to the package directions. Drain and let cool.
Meanwhile, whisk together the mayonnaise, red wine vinegar, and olive oil in a large bowl. Add the pasta and toss to coat.
Add in the giardiniera, provolone, salami, oregano, parsley, sandwich sprinkle (if using), salt, pepper, and garlic. Toss well.
Refrigerate for at least 1 hour before serving.
Serving: 1g | Calories: 337kcal | Carbohydrates: 21g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Cholesterol: 34mg | Sodium: 806mg | Fiber: 2g | Sugar: 1g