Italian Grinder Pasta Salad (Printable)
Vibrant pasta salad with cured meats, cheese, and tangy vegetables in zesty dressing
# What You'll Need:
→ Pasta
01 - 12 oz rotini or penne pasta
02 - 1 tbsp kosher salt for pasta water
→ Meats & Cheese
03 - 3.5 oz Genoa salami, sliced into strips
04 - 3.5 oz deli ham, sliced into strips
05 - 3 oz provolone cheese, sliced into strips
06 - 2 oz pepperoni, sliced into strips
→ Vegetables
07 - 1 cup cherry tomatoes, halved
08 - 1 cup iceberg lettuce, thinly sliced
09 - 1/2 cup red onion, thinly sliced
10 - 1/2 cup pepperoncini peppers, sliced
11 - 1/2 cup roasted red peppers, chopped
→ Dressing
12 - 1/3 cup mayonnaise
13 - 2 tbsp red wine vinegar
14 - 2 tbsp extra-virgin olive oil
15 - 1 tbsp Dijon mustard
16 - 1 tsp dried oregano
17 - 1/2 tsp garlic powder
18 - Salt and black pepper to taste
→ Garnish
19 - 2 tbsp grated Parmesan cheese
20 - 2 tbsp chopped fresh parsley optional
# Directions:
01 - Boil pasta in salted water until al dente, drain and rinse under cold water to stop cooking and cool completely
02 - Whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt and pepper until smooth
03 - Pour cooled pasta into bowl with dressing and toss thoroughly to coat every piece
04 - Add salami, ham, pepperoni, provolone, cherry tomatoes, lettuce, red onion, pepperoncini and roasted red peppers, toss gently to distribute evenly
05 - Sprinkle with Parmesan cheese and parsley if desired, serve immediately or refrigerate up to 4 hours for enhanced flavor
# Cooking Tips:
01 -
- It travels beautifully and actually tastes better after the flavors hang out together for a while
- Feeds a crowd without breaking the bank or keeping you tethered to the stove
- That perfect crunch from iceberg lettuce and pop of brightness from pepperoncini keeps every bite interesting
02 -
- The lettuce will get soggy if this sits too long, so either add it right before serving or use hearts of romaine which holds up better
- This salad genuinely needs at least an hour in the refrigerator for all those distinct flavors to meld into something magical
03 -
- Slice your meats and cheeses into thin strips rather than cubes for better distribution throughout the salad
- Save a handful of fresh parsley to sprinkle right before serving so it looks vibrant and freshly made