Italian Pasta Salad

Ingredients

• 1 box rotini pasta
• 1 cup marinated artichokes, chopped
• 1 cup black olives, sliced
• 1 cup pimento stuffed olives
• 1 cup pepperoncini, drained
• 1 cup Genoa salami, chopped
• 1 cup black forest ham, chopped
• 1 cup Parmesan cheese, grated
• 1 hot house cucumber, sliced
• 1 red onion, diced
• 1/2 cup Italian Parsley, chopped
• 1 teaspoon black pepper
• 1 teaspoon creole seasoning
• extra virgin olive oil
• For the Vinaigrette:
• 1 cup extra virgin olive oil
• 1/3 cup rice wine vinegar
• 2 tablespoons apple cider vinegar
• 1 lemon, zested, juiced
• 1 teaspoon black pepper
• 1 teaspoon creole seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried, crushed, oregano
• pinch of crushed red pepper

Instructions

• Bring a large pot of salted water to boil.
• Add pasta and cook according to pasta box directions.
• Mix vinaigrette ingredients into a large jar, shake well, and set aside.
• Place all meat, cheese, seasonings, and veggie ingredients into a large bowl, mix well.
• Drain pasta, rinse in cold water, drain again.
• Coat pasta with 1 tablespoon of olive oil, mix well, place into large bowl with other ingredients.
• Pour vinaigrette over ingredients, mix well and chill for about 1 hour before serving.