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Italian Grinder Pasta Salad

Italian Grinder Pasta Salad
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Italian Grinder Pasta Salad is a vibrant and flavorful dish that combines Italian deli meats, sharp provolone cheese, crisp fresh vegetables, and a zesty Italian dressing. Perfect for meal prep, picnics, or gatherings, this pasta salad offers a balanced mix of tangy, savory, and crunchy textures that bring classic grinder sandwich flavors into a refreshing pasta salad format.

Ingredients

Scale

Pasta

  • 3 cups short pasta (rotini, penne, or fusilli), cooked al dente

Italian Meats

  • 1 cup diced salami
  • 1 cup diced pepperoni
  • 1 cup diced ham

Cheese

  • 1 cup cubed provolone cheese

Fresh Vegetables

  • 1 cup diced bell peppers (any color)
  • 1 cup halved cherry tomatoes
  • 1 cup diced cucumbers
  • 1/2 cup diced red onions

Olives and Pickles

  • 1/2 cup sliced black olives
  • 1/4 cup sliced pepperoncini

Dressing

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sugar

Fresh Herbs

  • 1/4 cup chopped fresh parsley or basil

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the noodles.
  2. Prep the Ingredients: While the pasta cools, dice the Italian meats and provolone cheese into bite-sized pieces. Chop fresh vegetables such as bell peppers, cucumbers, and red onions, halve the cherry tomatoes, and slice the olives and pepperoncini if using.
  3. Make the Dressing or Use Store-Bought: If making homemade Italian dressing, whisk together olive oil, red wine vinegar, dried oregano, garlic powder, salt, pepper, and sugar until well combined. Alternatively, use your favorite bottled Italian dressing.
  4. Combine Everything: In a large bowl, toss together the cooled pasta, Italian meats, cheese, vegetables, olives, and pepperoncini. Drizzle the dressing over the salad and gently mix until everything is evenly coated.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with freshly chopped parsley or basil just before serving.

Notes

  • Use al dente pasta to maintain a perfect chewy texture and prevent mushiness.
  • Cool pasta thoroughly with cold water to keep vegetables crisp and salad fresh.
  • Refrigerate the salad for a few hours if possible to deepen and marry the flavors.
  • Add fresh basil or parsley just before serving for a burst of aromatic freshness.
  • Taste the dressing before combining and adjust acidity or seasoning as needed for balanced flavor.

Nutrition

Keywords: Italian pasta salad, grinder salad, Italian deli salad, rotini pasta salad, potluck salad, picnic salad

Find it online: https://emillycooks.com/italian-grinder-pasta-salad-2/