INGREDIENTS
16 oz
delallo fusilli pasta
4 cups
broccoli florets
1 1/2 cups
grape tomatoes
1 1/2 cups
baby cucumbers
4 oz
provolone
4 oz
genoa salami
1/2 cup
pepperoncini
1/2 cup
onion
1/4 cup
olives
1/4 cup
extra virgin olive oil
1/4 cup
red wine vinegar
3/4 tsp
kosher salt
2 cloves
garlic
1/2 tsp
garlic powder
1/2 tsp
parsley