Grinder Pasta Salad (Print version)
Vibrant pasta salad with Italian grinder flavors, crisp veggies, savory meats, and zesty dressing.
# What you'll 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
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, combine the 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 the dressing over the 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 advice:
01 -
- It captures everything great about an Italian sandwich without the bread getting soggy
- The dressing doubles as a killer sandwich spread if you have leftovers
- You can prep everything ahead and toss it right before guests arrive
02 -
- Rinse the pasta thoroughly or the starch will make everything gummy and the dressing won't coat properly
- The salad needs at least 30 minutes in the fridge, but don't go much longer than a few hours or the lettuce starts to wilt
- Toss it again right before serving because the dressing always sinks to the bottom while it chills
03 -
- Cut the meats and cheese while they're cold from the fridge for the cleanest strips
- Reserve a handful of pepperoncini to garnish the top for a pop of color
- Taste the dressing before you pour it in and adjust the vinegar if you like it extra tangy