Description
A creamy, tangy pasta salad inspired by classic grinder sandwiches, packed with deli meats, cheese, and fresh vegetables, perfect for potlucks and gatherings.
Ingredients
Pasta and Cheeses
- 12 ounces rotini or penne (cook until al dente)
- 1 cup provolone cheese, cubed (for authentic deli flavor)
- 1/2 cup parmesan cheese, shredded (for added saltiness)
Deli Meats
- 1 cup pepperoni, chopped (for spice)
- 1 cup salami, chopped (for classic Italian flavor)
- 1 cup ham, chopped (for balance)
Vegetables
- 2 cups shredded romaine lettuce (add right before serving)
- 1 cup cherry tomatoes, halved (for sweetness)
- 1/2 cup red onion, thinly sliced (for bite)
- 1/2 cup banana peppers, sliced (for tang)
Extras
- 1/4 cup black olives, sliced (optional)
- 1/4 cup pepperoncini, chopped (optional)
Dressing
- 1 cup mayo (base of the dressing)
- 1/4 cup red wine vinegar (for acidity)
- 2 tablespoons olive oil (for richness)
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced (to enhance flavor)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preparation
- Cook the pasta until al dente, rinse with cold water, and drain well.
- Chop the deli meats and cheese into small bite-sized pieces.
- Slice the tomatoes, onion, and peppers.
- In a separate bowl, whisk together the dressing ingredients.
Assembly
- In a large mixing bowl, toss the pasta with the meats, cheese, and veggies (reserve lettuce for later).
- Pour the dressing over and stir until everything is evenly coated.
- Chill in the fridge for at least 30 minutes, then fold in the shredded romaine right before serving.
Notes
Keep the lettuce separate if making ahead to maintain crispness. For a lighter version, use Greek yogurt instead of mayo or half mayo and half yogurt.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: Italian