Grinder Pasta Salad (Printable Version)

A hearty cold pasta dish packed with cured meats, cheese, and vegetables in tangy mayo-based dressing.

# Ingredient List:

→ Pasta

01 - 12 oz rotini or penne pasta
02 - 1 tbsp salt for boiling water

→ Meats & Cheeses

03 - 4 oz sliced salami, cut into strips
04 - 4 oz sliced ham, cut into strips
05 - 4 oz sliced provolone cheese, cut into strips

→ Vegetables

06 - 1 cup cherry tomatoes, halved
07 - 1 cup shredded iceberg lettuce
08 - 1/2 cup red onion, thinly sliced
09 - 1/2 cup sliced pepperoncini peppers
10 - 1/2 cup roasted red peppers, chopped

→ Dressing

11 - 1/3 cup mayonnaise
12 - 2 tbsp red wine vinegar
13 - 1 tbsp extra virgin olive oil
14 - 2 tsp Dijon mustard
15 - 1 tsp dried oregano
16 - 1/2 tsp garlic powder
17 - 1/2 tsp freshly ground black pepper
18 - 1/4 tsp salt

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and cool completely.
02 - In a large mixing bowl, add the cooled pasta, salami strips, ham strips, provolone cheese, cherry tomatoes, iceberg lettuce, red onion, pepperoncini peppers, and roasted red peppers.
03 - In a separate bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, dried oregano, garlic powder, black pepper, and salt until emulsified and smooth.
04 - Pour the dressing over the pasta mixture. Toss thoroughly until all ingredients are evenly coated with the creamy dressing.
05 - Refrigerate for at least 30 minutes to allow flavors to meld. Toss again immediately before serving to redistribute dressing.

# Tips from hearthlykitchen:

01 -
  • Everything gets tossed in one bowl so cleanup is practically nonexistent
  • The dressing doubles as a marinade so the pasta actually tastes better after sitting in the fridge
  • People always ask for the recipe but nobody guesses how simple it is to throw together
02 -
  • Rinsing the pasta with cold water is not optional or the heat will wilt your lettuce and make the dressing separate
  • The salad needs that minimum 30 minutes in the fridge or the flavors will taste separate and unharmonious
  • This actually improves after a few hours in the refrigerator as the pasta absorbs some of that dressing
03 -
  • Cut the cheese and meats while they are cold from the fridge for cleaner slices that hold their shape better
  • Toast your pasta in olive oil for 2 minutes before boiling if you want a nuttier depth of flavor
  • Save a little of the pasta water before draining in case the dressing feels too thick after chilling

Go Back