1poundcapanelle pasta, cooked according to package directions
2tablespoonspepperoncini pepper juice (from jar)
8tablespoonsapple cider vinegar, divided
6tablespoonsextra virgin olive oil
½ teaspoongarlic powder
½ teaspoonblack pepper
½ teaspoonred pepper flake
Cook pasta according to package directions.
While the pasta is cooking, whisk together 2 tablespoons juice from pepperoncini peppers, 5 tablespoons apple cider vinegar, 6 tablespoons extra virgin olive oil, 4 tablespoons mayo, 1/2 teaspoon each of garlic powder, salt, black pepper, and red pepper flake, set aside.
When the pasta is cooked and drained, toss it with the 3 remaining tablespoons of apple cider vinegar. Arrange the pasta on a rimmed baking sheet. Place the pasta in the fridge for about 30 minutes to cool.
When the pasta is cool, toss it together with chopped cucumber, tomatoes, pepperoncini peppers, diced onion, salami, pepperoni, and blue cheese crumbles.
Pour the dressing in and toss to coat. Cover the pasta salad and chill for about 45 minutes before serving.