Italian Grinder Pasta Salad
This hits all the flavors of a classic Italian grinder sandwich but in pasta salad form. It's loaded with deli meats, cheese, and pickled peppers with a tangy dressing that makes it perfect for potlucks or meal prep.
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Ingredients
Ingredients (~9 servings)
- 12 oz rotini pasta
- 3/4 medium red onion sliced thin
- 1/2 cup pepperoncini sliced thin
- 1 1/2 cups cherry tomatoes halved
- ~4 oz salami sliced thin
- ~4 oz pepperoni sliced thin
- 3/4 cup provolone cheese cut into small pieces
- 3/4 cup fresh mozzarella pearls
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/3 cup fresh basil leaves torn into small pieces
- 2 1/4 cups romaine lettuce chopped
- 1 cup mayonnaise
- 2 cloves fresh garlic grated
- 3 Tbsp red wine vinegar
- 3 Tbsp pepperoncini juice
- 1 Tbsp dried Italian seasoning
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
Instructions
- Bring salted water to a boil and cook rotini until al dente according to package directions.
- Drain pasta, rinse under cold water until completely cool, then toss with 1-2 tsp olive oil.
- While pasta cooks, soak sliced red onion in ice water for 10-15 minutes, then drain and pat dry.
- Cut salami and pepperoni into thin strips.
- Dice provolone into small cubes and halve cherry tomatoes.
- Chop romaine and tear basil into bite-sized pieces.
- Slice pepperoncini into rings if needed.
- Whisk together mayonnaise, red wine vinegar, pepperoncini juice, grated garlic, Italian seasoning, red pepper flakes, salt, and pepper until smooth.
- In a large bowl, combine cooled pasta, onions, pepperoncini, tomatoes, salami, pepperoni, provolone, mozzarella pearls, Parmesan, basil, and romaine.
- Pour dressing over pasta mixture and toss until evenly coated.
- Transfer to serving dish and top with extra Parmesan and fresh basil.
Notes
Salad keeps 2-3 days refrigerated but lettuce will soften over time.