Italian Grinder Pasta Salad (Printable)
Vibrant pasta salad with cured meats, cheese, and tangy 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
# Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside to cool completely.
02 - In a large mixing bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until smooth and well combined.
03 - Add cooled pasta to the bowl with the dressing. Toss gently but thoroughly to ensure all pasta is evenly coated with the dressing mixture.
04 - Add salami, ham, pepperoni, provolone cheese, cherry tomatoes, iceberg lettuce, red onion, pepperoncini peppers, and roasted red peppers to the pasta. Toss carefully until all ingredients are evenly distributed throughout the salad.
05 - Sprinkle grated Parmesan cheese and chopped fresh parsley over the top. Serve immediately at room temperature, or refrigerate for up to 4 hours to allow flavors to meld together.
# Expert Advice:
01 -
- The dressing mimics that beloved sandwich shop sub flavor without the bread coma
- It actually tastes better after sitting for a few hours, making it perfect make ahead food
02 -
- Never add lettuce if you are making this more than 4 hours ahead, it will get sad and wilted
- The pasta continues absorbing dressing as it sits, so keep a little extra on hand to refresh before serving
03 -
- Slice all meats and cheese into thin strips rather than cubes for better texture throughout
- Pat those roasted red peppers dry with paper towels or your salad will end up too watery