Ingredients Adjust Original recipe yields 16 servings Ingredient Checklist 1 (16 ounce) package rotini or fusili pasta 2 cups cherry tomatoes, halved 8 ounces provolone cheese, cubed 4 ounces Genoa salami, chopped 4 ounces sliced pepperoni, cut into bite-sized pieces 4 ounces hot capacola sausage, roughly chopped 1 medium red onion, minced 1 (8 ounce) can black olives, drained ½ cup giardiniera ¼ cup grated Parmesan cheese 1 (16 ounce) bottle Italian salad dressing, or as needed Directions Instructions Checklist Step 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water. Step 2 Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour. Step 3 Before serving, add some or all of the remaining dressing.