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Ingredients
  • 16 ounce package Delallo fusilli pasta, or gluten-free pasta
  • 4 cups broccoli florets, cut bit sized
  • 1 ½ cups grape tomatoes, halved
  • 1 ½ cups baby cucumbers, quartered
  • 4 ounces reduced-fat provolone or mozzarella, diced
  • 4 ounces genoa salami, diced or sliced
  • ½ cup sliced pepperoncini, plus 2 tablespoons of brine
  • ½ cup sliced red onion
  • ¼ cup sliced black olives
  • ¼ cup plus 1 tbsp extra virgin olive oil
  • ¼ cup plus 2 tbsp red wine vinegar
  • ¾ teaspoon kosher salt, plus more for water
  • 2 cloves minced garlic
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
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