Directions

1. Add thinly sliced red onion to a small bowl. Season with salt and toss in red wine vinegar. Let sit to marinate, for about 20 minutes.
2. Cook pasta to al dente according to package directions and let cool.
3. To a tall wide-brimmed jar, add Clebby’s Vegetable Oil, egg, lemon juice, dijon, grated garlic, Italian seasoning, salt, freshly cracked black pepper, and sugar. Place an immersion blender in the bottom and blend until whipped and thick.
4. Add cooked pasta to a large bowl. Add the prepared mayo, marinated red onions, sliced pepperoncini’s, sliced salami, cubed provolone, and halved cherry tomatoes. Toss to coat in the dressing until toppings are evenly dispersed. Season to taste.
5. Cover and let sit in the fridge for at least an hour to marinate.
6. When ready to serve toss in the shredded romaine lettuce.