Creamy Italian Pasta Salad

Instructions

1. 1

   Bring 3000 ml of the water to a rolling boil in a covered 5-liter pot over high heat, allowing about 12–15 minutes. Add the dry rotini, leave uncovered and cook at a steady boil over medium-high heat for 10–12 minutes, or according to the package directions, until tender. Stir occasionally.

2. 2

   While the water heats and the pasta cooks, whisk the mayonnaise, red wine vinegar, salt, red pepper flakes, oregano, Italian seasoning and garlic powder together in a 4-liter mixing bowl.

3. 3

   During the same cooking time, dice the Colby Jack, finely chop the onion, quarter the tomatoes and chop the purchased ready-to-eat pepperoni and salami. Drain the banana peppers and measure 75 g, then chop them if needed. Add these ingredients to the dressing. Finely grate the Parmesan and set it aside.

4. 4

   Drain the pasta in a colander. Slowly pour the remaining 3000 ml cold water over it, turning the pasta with a spoon for 2–3 minutes until cool. Shake the colander and let it drain thoroughly for 1 minute so the dressing will not become watery.

5. 5

   Add the cooled pasta to the mixing bowl and toss thoroughly. Fold in the Parmesan and divide into four portions. Serve immediately, or refrigerate promptly in a covered container; do not leave the salad at room temperature for more than 2 hours.