Grinder Pasta Salad (Printable)
Vibrant pasta salad with Italian grinder flavors, crisp vegetables, savory meats, and zesty dressing.
# Ingredient List:
→ Pasta
01 - 12 oz rotini or penne pasta
02 - 1 tbsp salt for boiling water
→ Meats & Cheeses
03 - 4 oz sliced salami, cut into strips
04 - 4 oz sliced ham, cut into strips
05 - 4 oz sliced provolone cheese, cut into strips
→ Vegetables
06 - 1 cup cherry tomatoes, halved
07 - 1 cup shredded iceberg lettuce
08 - 1/2 cup red onion, thinly sliced
09 - 1/2 cup sliced pepperoncini peppers
10 - 1/2 cup roasted red peppers, chopped
→ Dressing
11 - 1/3 cup mayonnaise
12 - 2 tbsp red wine vinegar
13 - 1 tbsp extra virgin olive oil
14 - 2 tsp Dijon mustard
15 - 1 tsp dried oregano
16 - 1/2 tsp garlic powder
17 - 1/2 tsp freshly ground black pepper
18 - 1/4 tsp salt
# Directions:
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 cool completely.
02 - In a large bowl, combine cooked pasta, salami, ham, provolone, cherry tomatoes, lettuce, red onion, pepperoncini, and roasted red peppers.
03 - In a separate bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, black pepper, and salt until smooth and creamy.
04 - Pour dressing over pasta mixture. Toss until everything is well coated. Chill for at least 30 minutes before serving to let flavors meld. Toss again just before serving.
# Expert Tips:
01 -
- Its like eating your favorite deli sandwich but way more fun and shareable
- The dressing gets even better as it hangs out in the fridge
- Perfect for those nights when cooking feels like too much but you still want something substantial
02 -
- Rinsing the pasta thoroughly is non-negotiable - warm pasta makes lettuce wilt and dressing separate
- Cutting your meats and cheese into strips instead of cubes gives you more satisfying bites throughout
- The salad tastes remarkably better after an hour in the fridge, so plan ahead if possible
03 -
- Toast your pasta in olive oil for 2 minutes before boiling - adds nutty depth
- Double the pepperoncini if you love that vinegary kick like I do
- A splash of pickle juice in the dressing creates next level flavor