This Italian Grinder Pasta Salad is a hearty and flavorful twist on the classic grinder sandwich, transformed into a crowd-pleasing pasta dish. Packed with rotini pasta, marinated mozzarella, deli meats, fresh vegetables, and a tangy homemade dressing, this pasta salad is perfect for picnics, parties, or a satisfying lunch. The bold Italian flavors make it a hit for any occasion, and it’s as easy to make as it is delicious!
Ingredients
For the Dressing:
- 1⅓ cups mayonnaise
- ⅓ cup red wine vinegar
- 1 tablespoon peperoncini pepper juice (from the jar)
- Marinade oil leftover from 2 containers of marinated mozzarella balls (use all the oil)
- ½ teaspoon fresh black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
For the Salad:
- 1 pound rotini pasta (cooked until al dente)
- 2 (8-ounce) containers marinated mozzarella cheese balls (sliced into quarters)
- 5–6 peperoncini peppers (sliced into rings)
- 10-ounce container cherry tomatoes (halved or quartered)
- 1 cup pickled red onion
- 10 slices deli Genoa salami (cut into chunks)
- 8 slices deli ham (cut into chunks)
- 20 slices pepperoni (quartered)
- ½ head lettuce (shredded)
Instructions
- Make the Dressing : In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, peperoncini pepper juice, marinade oil from the mozzarella balls, black pepper, salt, oregano, garlic powder, and red pepper flakes (if using). Whisk until smooth and creamy. Set aside.
- Cook the Pasta : Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to cool it quickly and prevent sticking. Set aside.
- Prepare the Salad Ingredients : Slice the mozzarella balls into quarters, the peperoncini peppers into rings, and the cherry tomatoes into halves or quarters (depending on their size). Chop the Genoa salami, ham, and pepperoni into bite-sized chunks. Shred the lettuce and ensure all other vegetables are prepped.
- Assemble the Salad : In a large bowl, combine the cooled pasta, mozzarella, peperoncini peppers, cherry tomatoes, pickled red onions, salami, ham, pepperoni, and shredded lettuce. Toss to combine. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Chill and Serve : Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy this bold, tangy, and satisfying Italian-inspired pasta salad.
Conclusion
This Italian Grinder Pasta Salad is the ultimate combination of flavors and textures. From the creamy and tangy dressing to the hearty deli meats and fresh veggies, every bite is bursting with bold Italian flair. Perfect for gatherings or meal prep, this salad is guaranteed to become a favorite for any occasion!
Italian Grinder Pasta Salad
A bold and flavorful pasta salad inspired byItalian grinder sandwiches, featuring rotini pasta, marinated mozzarella, delimeats, fresh veggies, and a tangy homemade dressing.
Ingredients
For the Dressing:
- 1⅓ cups mayonnaise
- ⅓ cup red wine vinegar
- 1 tablespoon peperoncini pepper juice from the jar
- Marinade oil leftover from 2 containers of marinated mozzarella balls use all the oil
- ½ teaspoon fresh black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
For the Salad:
- 1 pound rotini pasta cooked until al dente
- 2 8-ounce containers marinated mozzarella cheese balls (sliced into quarters)
- 5 –6 peperoncini peppers sliced into rings
- 10- ounce container cherry tomatoes halved or quartered
- 1 cup pickled red onion
- 10 slices deli Genoa salami cut into chunks
- 8 slices deli ham cut into chunks
- 20 slices pepperoni quartered
- ½ head lettuce shredded
Instructions
- Make the Dressing : In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, peperoncini pepper juice, marinade oil from the mozzarella balls, black pepper, salt, oregano, garlic powder, and red pepper flakes (if using). Whisk until smooth and creamy. Set aside.
- Cook the Pasta : Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to cool it quickly and prevent sticking. Set aside.
- Prepare the Salad Ingredients : Slice the mozzarella balls into quarters, the peperoncini peppers into rings, and the cherry tomatoes into halves or quarters (depending on their size). Chop the Genoa salami, ham, and pepperoni into bite-sized chunks. Shred the lettuce and ensure all other vegetables are prepped.
- Assemble the Salad : In a large bowl, combine the cooled pasta, mozzarella, peperoncini peppers, cherry tomatoes, pickled red onions, salami, ham, pepperoni, and shredded lettuce. Toss to combine. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Chill and Serve : Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy this bold, tangy, and satisfying Italian-inspired pasta salad.