Name: Italian Grinder Pasta Salad
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 lb short pasta (rotini, cavatappi); 1 tbsp coarse sea salt (for pasta water); 1 tbsp extra virgin olive oil (for cooked pasta); 4 oz hot beef salami or beef pepperoni, chopped; 4 oz beef salami, chopped; 4 oz deli beef (roast beef), diced; 4 oz turkey breast, diced; 6 oz provolone cheese, cubed; 6 oz fresh mozzarella, drained & diced; 1/2 cup grated Pecorino Romano cheese; 1 head iceberg lettuce, finely shredded; 1 cup cherry or grape tomatoes, halved; 1/2 medium red onion, finely chopped; 1/2 cup banana peppers or pepperoncini, sliced; 1/2 cup Kalamata olives, halved; 1/2 cup black olives, sliced; 1 red bell pepper, finely diced; 1/4 cup fresh Italian parsley, chopped; 3/4 cup mayonnaise; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 cloves garlic, minced; 1 tbsp dried oregano; 1 tsp dried basil; 1/2 tsp red pepper flakes (optional); 1/2 tsp granulated sugar; 1/2 tsp Dijon mustard; Salt & fresh black pepper, to taste

Description

Italian Grinder Pasta Salad combines deli meats, cheeses, fresh vegetables, and a creamy-tangy dressing for a make-ahead, refreshing salad that tastes like a classic Italian grinder.

Ingredients

1 lb short pasta (rotini, cavatappi)
1 tbsp coarse sea salt (for pasta water)
1 tbsp extra virgin olive oil (for cooked pasta)
4 oz hot beef salami or beef pepperoni, chopped
4 oz beef salami, chopped
4 oz deli beef (roast beef), diced
4 oz turkey breast, diced
6 oz provolone cheese, cubed
6 oz fresh mozzarella, drained & diced
1/2 cup grated Pecorino Romano cheese
1 head iceberg lettuce, finely shredded
1 cup cherry or grape tomatoes, halved
1/2 medium red onion, finely chopped
1/2 cup banana peppers or pepperoncini, sliced
1/2 cup Kalamata olives, halved
1/2 cup black olives, sliced
1 red bell pepper, finely diced
1/4 cup fresh Italian parsley, chopped
3/4 cup mayonnaise
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tbsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
1/2 tsp granulated sugar
1/2 tsp Dijon mustard
Salt & fresh black pepper, to taste

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Instructions

Cook pasta in generously salted water until al dente, drain, toss with 1 tbsp olive oil, and cool completely.
Prep vegetables: shred lettuce, halve tomatoes, chop onion, slice peppers and olives, dice red bell pepper, chop parsley.
Prep meats and cheeses: cut all deli meats into bite-sized pieces and dice provolone and mozzarella. Combine in a medium bowl.
Make dressing: whisk together mayonnaise, olive oil, red wine vinegar, garlic, oregano, basil, red pepper flakes, sugar, and Dijon mustard. Season with salt and pepper. Chill 30–60 minutes.
Combine salad: in a large bowl, mix cooled pasta, meats, cheeses, tomatoes, onion, peppers, olives, red bell pepper, Pecorino Romano, parsley, and shredded lettuce.
Fold in about 3/4 of the dressing, tossing gently until evenly coated. Add more dressing if needed. Cover and refrigerate 2–4 hours or overnight.
Before serving, stir again, adjust seasoning, and garnish with extra Pecorino Romano and parsley.

Notes

Best served chilled.
Store leftovers in an airtight container in the fridge up to 3–4 days.

Prep Time: 50 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing, Chilling
Cuisine: Italian-American