Italian Grinder Pasta Salad (Printable Version)
Hearty pasta salad with cured meats, cheese, and vegetables in zesty dressing
# What You 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and black pepper until smooth and well combined.
03 - Add cooled pasta to the bowl with the dressing. Toss thoroughly to ensure every piece is evenly coated with the dressing.
04 - Add salami, ham, pepperoni, provolone cheese, cherry tomatoes, lettuce, red onion, pepperoncini, and roasted red peppers to the pasta. Gently toss until all ingredients are evenly distributed throughout the salad.
05 - Sprinkle with grated Parmesan cheese and fresh parsley. Serve immediately, or refrigerate for up to 4 hours to allow flavors to meld together. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The dressing soaks into every curve of the pasta making each bite more flavorful than the last
- It actually tastes better after sitting in the fridge for a few hours making it perfect party food
02 -
- Adding lettuce too early will make it soggy so if making ahead toss it in right before serving
- The pasta continues to absorb dressing as it sits so you may need to add a splash more vinegar before serving leftovers
03 -
- Cut your meats and cheese into strips rather than cubes for that authentic grinder texture
- Let the dressed pasta sit for 15 minutes before adding the vegetables so the pasta absorbs more flavor