Grinder Pasta Salad (Print Version)
Hearty pasta salad with salami, ham, provolone, and fresh veggies in a creamy zesty dressing. Perfect for gatherings or meal prep.
# What You Need:
→ 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and rinse under cold water to cool completely, stopping the cooking process.
02 - In a large mixing bowl, combine cooked pasta with salami, ham, provolone cheese, cherry tomatoes, iceberg lettuce, red onion, pepperoncini peppers, and roasted red peppers.
03 - Whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, black pepper, and salt in a separate bowl until smooth and fully emulsified.
04 - Pour dressing over pasta mixture and toss thoroughly to coat all ingredients evenly.
05 - Refrigerate for at least 30 minutes to allow flavors to meld together. Toss again immediately before serving.
# Expert Tips:
01 -
- You get all the satisfaction of an Italian grinder without turning on your oven during hot weather
- It tastes even better after sitting in the fridge, making it perfect for meal prep or make-ahead parties
02 -
- Rinse your pasta with cold water immediately after draining, otherwise it keeps cooking and will turn into a gummy mess
- Let the salad chill for the full 30 minutes because the pasta needs time to soak up that dressing
03 -
- Cut your meats and cheese while they're cold from the fridge for the cleanest slices
- Reserve a handful of the colorful veggies to sprinkle on top before serving for a restaurant-worthy presentation