Ingredients
Scale
- 16 ounces penne pasta
- 4 ounces turkey pepperoni
- 4 ounces provolone cheese
- 4 ounces shredded iceberg lettuce
- 1 pint grape tomatoes (halved)
- 1/2 cup mayonnaise
- 2 tablespoons red apple vinegar
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese
Instructions
- Cook the penne pasta in boiling water until al dente; drain and rinse under cold water.
- In a mixing bowl, whisk together mayonnaise, red apple vinegar, minced garlic, sugar, oregano, salt, pepper, and grated parmesan until smooth.
- In a large bowl, combine cooled pasta with shredded lettuce, turkey pepperoni, provolone cheese, halved tomatoes, and dressing. Toss gently until well combined.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 890mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg