Description
This Italian Grinder Pasta Salad is loaded with savory deli meats, sharp provolone, crisp vegetables, and tossed in a creamy, tangy dressing. Perfect for picnics, potlucks, or summer gatherings.
Ingredients
- 1 lb penne pasta
- 3 cups shredded iceberg lettuce
- 4 oz diced deli ham
- 4 oz diced pepperoni
- 4 oz diced salami
- 4 oz diced provolone cheese
- 1 cup grape tomatoes, halved
- ½ cup sliced pepperoncini peppers
- ½ red onion, thinly sliced
- 1 cup mayonnaise
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Cook penne pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together mayonnaise, red wine vinegar, garlic, sugar, oregano, salt, pepper, and Parmesan to make the dressing.
- In a large bowl, combine cooled pasta, diced ham, pepperoni, salami, provolone, grape tomatoes, pepperoncini, and red onion.
- Pour dressing over the salad and toss gently to coat. Cover and refrigerate at least 30 minutes.
- Just before serving, fold in shredded iceberg lettuce and serve immediately.
Notes
- Rinse pasta under cold water to stop cooking.
- Add lettuce just before serving to keep it crisp.
- Feel free to use your favorite deli meats.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Mixing
- Cuisine: Italian