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Italian Grinder Pasta Salad Recipe

Italian Grinder Pasta Salad Recipe

Olivia Brooks
Try this Italian Grinder Pasta Salad Recipe packed with rotini pasta, deli meats, provolone, crunchy lettuce, and a creamy Italian dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6
Calories 520 kcal

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Large mixing bowl
  • Sharp chef’s knife
  • Cutting board
  • Small bowl or jar (for dressing)
  • Whisk or fork
  • Measuring cups and spoons.
  • Salad tongs or a large spoon

Ingredients
  

For the pasta salad:

  • 12 ounces rotini or fusilli pasta
  • 4 ounces sliced salami cut into strips
  • 4 ounces sliced pepperoni halved
  • 4 ounces sliced ham or capicola chopped
  • 1 ½ cups cherry tomatoes halved
  • 1 cup shredded iceberg lettuce
  • ½ cup thinly sliced red onion
  • ½ cup sliced pepperoncini peppers
  • 1 cup cubed provolone cheese
  • ¼ cup sliced black olives optional but lovely

For the grinder dressing:

  • ½ cup mayonnaise
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon sugar
  • Salt and black pepper to taste

Instructions
 

  • Start by bringing a large pot of well-salted water to a rolling boil. Cook the pasta according to package directions until al dente. You want it tender but still firm because it will continue to absorb dressing as it sits. Drain the pasta and rinse it briefly with cool water to stop the cooking. Let it drain completely.
  • While the pasta cools, prep your ingredients. Slice the meats into bite-size pieces, halve the tomatoes, thinly slice the red onion, cube the provolone, and shred the lettuce. This is one of those recipes where knife work matters. Everything should be easy to scoop up in one bite.
  • In a small bowl or jar, whisk together the mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, sugar, salt, and black pepper until smooth and creamy. Taste it. This dressing should be tangy, slightly sweet, and boldly seasoned.
  • Add the cooled pasta to a large mixing bowl. Pour about two-thirds of the dressing over the pasta and toss gently to coat. Let the pasta soak that up for a few minutes before adding the rest of the ingredients.
  • Now add the meats, tomatoes, onion, pepperoncini, olives, and cheese. Toss again gently until everything is evenly distributed. Add the remaining dressing and mix one last time.
  • Just before serving, fold in the shredded lettuce so it stays crisp and fresh. Chill for at least 30 minutes for best flavor.
Keyword Italian Grinder Pasta Salad Recipe