Ingredients

The following ingredients have 8 Servings
  • 16 ounces fusilli pasta (or your favorite shape)
  • 8 ounces ham (cubed)
  • 8 ounces salami (cubed)
  • 8 ounces cheddar cheese (cubed)
  • 8 ounces Swiss cheese (cubed)
  • 4 ounces green olives (like Castelvetrano, halved)
  • 4 ounces black olives (halved)
  • 4 ounces pepperoncini (sliced)
  • 4 ounces pimientos (chopped)
  • 2 stalks celery (chopped)
  • 1/2 cup parsley (chopped)
  • 1/3 cup red wine vinegar
  • 1/3 cup Grapeseed oil (or olive oil)
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Instruction

  • Bring a large pot of salted water (use 2 teaspoons salt per pound of pasta) to a boil. Cook the pasta according to package directions. Drain and rinse. Set aside.
  • Meanwhile, cube the salami, ham, cheddar, and swiss cheese. Halve the olives. Slice the pepperoncini and chop the pimientos, celery, and parsley.
  • Add the pasta to a large mixing bowl. Add the remaining salad ingredients.
  • In a mason jar, combine the red wine vinegar, oil, garlic, oregano, salt, and pepper. Shake well. Add half of the dressing to the salad ingredients. Toss to coat. Add more dressing if needed. Save remaining dressing to add to the salad after refrigerating.
  • Store in an airtight container. Salad will keep well for up to 5 days in the refrigerator.