Italian Grinder Pasta Salad (Printable)
Hearty pasta salad with salami, ham, pepperoni, provolone, and crisp vegetables in a zesty homemade dressing. Perfect for gatherings.
# 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain thoroughly, rinse under cold running water to halt cooking and prevent sticking, and set aside to cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, red wine vinegar, extra-virgin olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until smooth and fully emulsified.
03 - Add the cooled pasta to the bowl with the prepared dressing. Toss thoroughly to ensure every piece of pasta is evenly coated with the zesty dressing.
04 - Add the Genoa salami, deli ham, pepperoni, provolone cheese, cherry tomatoes, iceberg lettuce, red onion, pepperoncini peppers, and roasted red peppers to the pasta. Gently toss until all ingredients are evenly distributed throughout the salad.
05 - Sprinkle the top with grated Parmesan cheese and chopped fresh parsley. Serve immediately, or refrigerate for up to 4 hours to allow flavors to meld and develop further.
# Expert Tips:
01 -
- Everything you love about an Italian grinder, but in a form that feeds a crowd without heating up your kitchen
- The dressing is essentially a creamy Italian vinaigrette that youll want to put on everything else too
02 -
- The lettuce will get soggy if this sits too long, so add it right before serving if you're meal prepping
- Cold pasta absorbs dressing like crazy, so you might need to add another splash of vinegar before serving leftovers
03 -
- Slice your meats and cheese into thin strips rather than chunks so you get every flavor in each bite
- If making ahead, keep the lettuce separate and fold it in just before serving for that perfect crunch