Italian Grinder Pasta Salad
This Italian Grinder Pasta Salad is a delightful mix of classic Italian deli flavors, making it an easy choice for busy days or social gatherings. Enjoy the vibrant tastes with minimal effort!
Equipment
- mixing bowl
Ingredients
For the Dressing:
- 1 1/3 cups creamy mayonnaise
- 1/3 cup red wine vinegar
- 1 tablespoon juice from peperoncini peppers from the jar
- all the oil left from marinated mozzarella balls
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes optional
For the Salad:
- 1 pound rotini pasta cooked until al dente
- 16 ounces marinated mozzarella balls quartered
- 5 to 6 peperoncini peppers sliced into rings
- 10 ounces cherry tomatoes halved or quartered based on size
- 1 cup pickled red onions
- 10 slices Genoa salami cut into bite-sized pieces
- 8 slices deli ham chopped
- 20 slices pepperoni cut into quarters
- 1/2 head lettuce shredded, added at the end
Instructions
- Start by whisking the mayonnaise, red wine vinegar, peperoncini juice, and oil from mozzarella in a medium bowl. Blend in garlic powder, oregano, salt, black pepper, and optional red pepper flakes until the mixture is smooth and creamy.
For the Salad Preparation:
- In a large bowl, combine the al dente rotini, quartered mozzarella, sliced peperoncini, cherry tomatoes, pickled red onions, bite-sized salami, chopped ham, and quartered pepperoni. Keep the lettuce aside for later.
- Drizzle your prepared dressing over the pasta salad and gently mix everything to ensure every ingredient is well coated with the zesty dressing.
- Cover the bowl and refrigerate for a few hours to let the flavors meld together, enhancing the dish's overall taste.
- Just before serving, delicately fold in the shredded lettuce to maintain its crispiness. Serve cold and relish the delightful Italian deli flavors.