Italian Grinder Pasta Salad (Printable)
Hearty cold pasta with salami, ham, pepperoni, provolone, and crisp vegetables in tangy mayo-vinaigrette.
# What's Needed:
→ 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 optional
# How to Make It:
01 - Cook pasta in large pot of salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
02 - Whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and black pepper until well combined.
03 - Add cooled pasta to bowl with dressing. Toss thoroughly to coat.
04 - Add salami, ham, pepperoni, provolone cheese, cherry tomatoes, lettuce, red onion, pepperoncini, and roasted red peppers. Gently toss until all ingredients are evenly distributed.
05 - Sprinkle with Parmesan cheese and parsley if using. Serve immediately or refrigerate up to 4 hours for flavors to meld.
# Tips for Success:
01 -
- It captures everything perfect about an Italian sandwich but feeds a crowd without any stove-top sandwich pressing
- The dressing gets better after a few hours in the fridge so its actually ideal for make-ahead situations
02 -
- The lettuce will get soggy if this sits too long so add it right before serving or let people know it is meant to be eaten the same day
- This salad actually tastes better after the flavors hang out in the fridge for at least an hour so do not be afraid to make it ahead
03 -
- Cut your meats and cheeses into similar sized strips so every forkful gets a little bit of everything
- Thinly slice the red onion and soak it in cold water for ten minutes if you find it too sharp