Grinder Pasta Salad (Printable Version)
Vibrant pasta salad with salami, ham, provolone, and fresh vegetables in creamy zesty dressing.
# 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:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, combine 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 dressing over pasta mixture. Toss until everything is well coated.
05 - Chill for at least 30 minutes before serving to let flavors meld. Toss again just before serving.
# Expert Hints:
01 -
- Everything gets tossed into one bowl and the creamy dressing does all the heavy lifting for flavor
- It actually tastes better after sitting in the fridge for a bit, making it perfect for prep ahead meals or potlucks
02 -
- Rinse the pasta thoroughly under cold water or the heat will wilt the lettuce and make the dressing separate
- The salad needs at least thirty minutes in the fridge for all those bold Italian flavors to marry together
03 -
- Slice your meats and cheese while they are cold from the fridge, they cut cleaner and won't stick to your knife
- Let the salad sit at room temperature for about fifteen minutes before serving, the flavors pop more when it is not fridge cold