Italian Grinder Pasta Salad
A delightful twist on a classic Italian sandwich, transforming favorite deli ingredients into a refreshing and hearty dish perfect for picnics, BBQs, or busy weeknights.
Ingredients
Pasta and Ingredients
- 8 ounces pasta (rotini or fusilli) Use rotini or fusilli for best texture.
- 4 ounces salami, diced
- 4 ounces pepperoni, sliced
- 4 ounces provolone cheese, diced Can substitute with cubed mozzarella.
- 1/2 cup banana peppers, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup zesty Italian dressing Can replace with homemade dressing.
- to taste salt and pepper Add according to personal preference.
- to taste fresh parsley, chopped for garnish Adds a pop of color.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Once done, drain and rinse with cold water to cool it down.
- In a large bowl, combine the cooked pasta, salami, pepperoni, provolone cheese, banana peppers, cherry tomatoes, and red onion.
- Drizzle the zesty Italian dressing over the salad and toss everything to combine evenly.
- Season with salt and pepper to taste, adjusting to your preference.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, toss the salad again and garnish with fresh parsley.
Notes
This salad is best served chilled and can be stored in an airtight container in the refrigerator for 3-4 days.