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Italian Grinder Pasta Salad

Italian Grinder Pasta Salad Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 545
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini or fusilli pasta
  • 6 oz Genoa salami, diced
  • 6 oz pepperoni, diced
  • 8 oz provolone cheese, diced
  • 2 cups shredded iceberg lettuce
  • 1 cup halved cherry tomatoes
  • ½ red onion, thinly sliced
  • ½ cup sliced pepperoncini
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp pepperoncini brine
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • Freshly ground black pepper

Method
 

  1. Cook pasta in salted boiling water until al dente, about 8 minutes. Drain, rinse with cold water, and toss with a drizzle of olive oil in a large bowl.
  2. Whisk olive oil, red wine vinegar, pepperoncini brine, Italian seasoning, garlic powder, salt, and pepper until thick.
  3. To the pasta, add salami, pepperoni, provolone, tomatoes, onion, and pepperoncini. Pour three-quarters of the dressing over the salad and toss well.
  4. Just before serving, fold in the shredded lettuce and the remaining dressing gently until coated.
  5. Transfer to a serving platter, garnish with extra pepperoncini, and serve immediately.

Notes

The salad tastes even richer after resting the dressed base for 15 to 30 minutes at room temperature. Always fold in the lettuce last, and if you are making it well ahead, store the lettuce in a separate bag so you can toss it in fresh right before eating.