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Flavorful Grinder Pasta Salad Recipe Easy Italian Meats and Zesty Dressing

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A quick and easy pasta salad featuring Italian meats, fresh vegetables, and a zesty dressing that makes a perfect crowd-pleaser for potlucks and busy weeknights.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 4 ounces (115 grams) sliced salami, chopped
  • 4 ounces (115 grams) sliced capicola, chopped
  • 4 ounces (115 grams) sliced pepperoni, chopped
  • 1 cup (125 grams) shredded mozzarella or provolone cheese
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1/2 cup (75 grams) diced cucumber
  • 1/4 cup (40 grams) thinly sliced red onion (optional)
  • 1/2 cup (75 grams) diced green bell pepper
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon (5 grams) Dijon mustard
  • 1 teaspoon (1 gram) dried oregano
  • 1/2 teaspoon (1 gram) garlic powder
  • 1/4 teaspoon (1 gram) crushed red pepper flakes (optional)
  • Salt and freshly cracked black pepper, to taste
  • 2 tablespoons (8 grams) chopped fresh parsley or basil

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions, usually 9 to 11 minutes, until al dente.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain thoroughly.
  3. While pasta cooks, chop 4 ounces each of salami, capicola, and pepperoni into bite-sized pieces. Dice cherry tomatoes, cucumber, red onion (optional), and green bell pepper. Soak red onion in cold water for 5 minutes if desired to mellow flavor.
  4. In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, crushed red pepper flakes (if using), salt, and pepper. Whisk or shake vigorously until emulsified.
  5. In a large bowl, toss the cooled pasta with chopped meats, shredded cheese, and diced vegetables. Pour the dressing over the salad and gently mix until evenly coated.
  6. Fold in chopped fresh parsley or basil.
  7. Cover and refrigerate for at least 30 minutes to let flavors meld. Toss gently before serving.

Notes

Cook pasta al dente to prevent sogginess. Rinse pasta with cold water after draining to stop cooking. Soak red onion in cold water to mellow flavor if desired. Dressing can be made a day ahead to deepen flavor. Add crushed red pepper flakes gradually for desired heat. Drizzle extra olive oil or vinegar if salad seems dry after chilling. Avoid freezing to maintain texture.

Nutrition

Keywords: pasta salad, Italian meats, zesty dressing, easy recipe, potluck dish, rotini pasta, penne pasta, cold pasta salad

Find it online: https://eliplate.com/flavorful-grinder-pasta-salad-recipe-easy-italian-meats-and-zesty-dressing/