This is a great spin on that viral Hoagie Dip. I took all the elements of that delicious dip and added a few more veggies and pasta to create the best pasta salad ever! This will be a big hit at any get together and is perfect for those upcoming BBQs and cookouts in the warmer months.
Ingredients
Pasta Salad
1poundtri colored rotini
1cucumberpeeled and sliced
1green bell pepperdiced
1red bell pepperdiced
1cupcherry tomatoessliced
1small red oniondiced
2cupsfresh spinachchopped
1cupsweet and hot salad peppers
¼pounddeli hamdiced
¼poundsalamidiced
1cuppepperonidiced
½poundprovolone cheesediced
Dressing
16ouncebottle Italian dressing
1cupmayonnaise
¼cupgrated parmesan cheese
1teaspoonItalian seasoning
½teaspoonblack pepper
Fresh parsleyoptional garnish
Instructions
In a large pot of boiling water, cook the pasta al dente according to the instructions on the box. Drain and rinse with cold water to stop it from cooking. Place in a large bowl.
Add the vegetables, meat, and cheese.
In a medium-sized bowl, whisk to combine the salad dressing, mayonnaise, Italian seasoning, pepper, and parmesan cheese. Pour the dressing over the salad and toss to combine.
Cover with plastic wrap and chill in the fridge for at least one hour before serving.
Stir before serving and garnish with fresh parsley, if desired.
Notes
This recipe is very flexible. You can switch up the cold cuts, cheese, or vegetables as you like.
Other small, bite-size pasta such as bow-ties or macaroni would work as well.
Store in an airtight container in the refrigerator for up to 3 days.