Description
A flavorful and hearty Grinder Pasta Salad combining rotini pasta with Italian deli meats, cheeses, fresh vegetables, and a zesty, creamy dressing. Perfect for a light main course or a satisfying side, this salad offers a delightful blend reminiscent of a classic sub sandwich in a cold pasta format.
Ingredients
Scale
Salad
- 8 oz rotini or penne pasta
- 1 cup chopped romaine lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced pepperoncini peppers
- 1/4 cup diced red onion
- 1/2 cup diced salami
- 1/2 cup diced ham or turkey
- 1/2 cup shredded provolone or mozzarella cheese
- Grated Parmesan (optional, for garnish)
- Fresh parsley (optional, for garnish)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Prepare the pasta according to the package directions, cooking until al dente. Once cooked, drain and rinse under cold water to halt the cooking process, then set aside to cool.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, olive oil, dried oregano, garlic powder, red pepper flakes, salt, and black pepper until the mixture is smooth and well combined.
- Combine ingredients: Add the cooled pasta into the bowl with the dressing. Then incorporate the chopped romaine lettuce, halved cherry tomatoes, sliced pepperoncini peppers, diced red onion, diced salami, diced ham or turkey, and shredded cheese. Toss everything thoroughly until all components are evenly coated with the dressing.
- Chill and serve: Place the salad in the refrigerator and chill for at least 30 minutes to let the flavors meld. Before serving, optionally sprinkle with grated Parmesan cheese and chopped fresh parsley for garnish.
Notes
- For extra flavor variety, incorporate chopped banana peppers or sliced black olives into the salad.
- This salad maintains freshness for up to 2 days when refrigerated; to keep the lettuce crisp, add it just before serving.
