Step 1 — Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the cavatappi until al dente according to package directions (usually 8–10 minutes). Drain and rinse with cold water to stop the cooking and cool the pasta down completely. Toss with 1 tablespoon of olive oil to prevent sticking and set aside. (WATCH VIDEO BELOW)
Step 2 — Make the Dressing: In your large serving bowl, whisk together the mayonnaise, red wine vinegar, grated garlic, dried oregano, Calabrian chili paste (or red pepper spread), salt, and black pepper until completely smooth. Taste and adjust — add more vinegar if you want it tangier, more chili paste if you want more heat.
Step 3 — Build the Salad: Add the cooled pasta to the bowl with the dressing. Toss to coat. Then add the turkey, salami and/or pepperoni, ham, havarti, red onion, and Parmesan cheese. Season with more black pepper and toss everything together until evenly combined and well coated in that creamy dressing.
Step 4 — Add the Lettuce Right Before Serving: Right before you're ready to serve, fold in the shredded iceberg lettuce. Don't do this early — the lettuce will go limp if it sits in the dressing too long. You want that crisp, fresh crunch with every bite.
Step 5 — Finish and Serve: Pile the salad high and finish with more freshly grated Parmesan, a generous crack of black pepper, extra Calabrian chiles or red pepper flakes for colour, and a sprinkle of dried oregano. Serve immediately!
