Description
This Italian Grinder Pasta Salad has cooked pasta, diced salami and pepperoni with pepperoncini, mozzarella, provolone, onions and fresh basil tossed in a simple creamy dressing. Perfect for potlucks or a hearty side dish, it yields 16 one-cup servings.
Ingredients
FOR THE DRESSING:
- 3/4 cup mayonnaise (light mayo can be used)
- 2 tablespoons red wine vinegar
- 1 to 2 cloves fresh garlic, grated (use 1 if large)
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
FOR THE PASTA SALAD:
- 1 pound dried pasta, like campanelle
- 8 ounces mozzarella pearls
- 6 ounces provolone cheese, diced
- 2½ ounces hard salami, diced
- 2½ ounces pepperoni, diced
- 2 cups halved cherry tomatoes
- 1 cup sliced red onion, soaked in ice water for 10 minutes
- 1/2 cup sliced pepperoncini
- 1/2 medium head romaine lettuce, thinly sliced (about 1 generous cup)
- 2 tablespoons thinly sliced fresh basil
- 1/4 cup freshly grated parmesan cheese
Instructions
1. Cook the pasta according to package instructions. Drain and let cool.
2. In a small bowl, whisk together the mayonnaise, red wine vinegar, grated garlic, oregano, black pepper, and red pepper flakes until smooth.
3. In a large mixing bowl, combine the cooled pasta, mozzarella pearls, provolone cheese, salami, pepperoni, cherry tomatoes, soaked and drained red onion, pepperoncini, romaine lettuce, and fresh basil.
4. Pour the dressing over the salad ingredients and toss until evenly coated.
5. Sprinkle with freshly grated parmesan cheese.
6. Serve immediately or chill until ready to serve. Toss again before serving if needed.
Notes
You can make the dressing ahead and store in the refrigerator.
For best texture, add the romaine lettuce just before serving.
Use your favorite pasta shape like rotini, penne, or farfalle if campanelle is unavailable.
This salad serves 16 one-cup portions, perfect for gatherings and meal prep.
Chilling the red onions in ice water mellows their sharpness and improves texture.