Italian Grinder Pasta Salad (Printable)
Hearty cold pasta with cured meats, cheese, and vegetables in zesty mayo-vinaigrette
# 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 Steps:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - Whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and black pepper in a large mixing bowl until smooth and well combined.
03 - Add cooled pasta to the bowl with dressing. Toss gently to coat pasta evenly with the dressing mixture.
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 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 Tips:
01 -
- It captures everything delicious about an Italian sandwich but eats like a meal
- The dressing gets better as it sits, making it perfect for prep ahead
02 -
- Rinse the pasta thoroughly under cold water or it keeps cooking and turns mushy
- The salad needs at least 30 minutes in the fridge for flavors to really meld together
03 -
- Cut your meats and cheese into strips rather than cubes so they dont all fall to the bottom
- Thin slice the onion on a mandoline if you want it practically invisible in the mix