Name: Italian Grinder Pasta Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: European
Ingredients: 1 ⅓ cups mayonnaise.; ⅓ cup red wine vinegar.; 1 tablespoon peperoncini pepper juice from the jar.; Marinade oil leftover from the marinated mozzarella balls (use all the oil from both containers).; ½ teaspoon fresh black pepper.; 1 teaspoon salt.; 1 teaspoon oregano.; 1 teaspoon garlic powder.; ½ teaspoon red pepper flakes (optional).; 1 pound rotini pasta (cooked until al dente).; 2 (8 ounce) containers marinated mozzarella cheese balls in oil (sliced into quarters).; 5-6 peperoncini peppers (sliced in rings).; 10 ounce container cherry tomatoes (cut in half or quarters depending on size).; 1 cup pickled red onion.; 10 slices deli Genoa salami (cut into chunks).; 8 slices deli ham (cut into chunks).; 20 slices pepperoni (cut into quarters).; ½ head lettuce (shredded).

Discover a vibrant and flavorful dish with this Italian Grinder Pasta Salad recipe. Combining savory deli meats, tangy pickled vegetables, creamy mozzarella, and a zesty homemade dressing, this salad is perfect for picnics, potlucks, or as a hearty meal on its own. Serve it chilled and enjoy the blend of textures and flavors. Leftovers can be stored in the refrigerator for up to 3 days, making it a convenient and delicious option for any occasion.

Italian Grinder Pasta Salad is a vibrant and flavorful dish that combines the savory goodness of deli meats, tangy pickled vegetables, and creamy mozzarella, all tossed with al dente pasta and a zesty homemade dressing. This salad is perfect for picnics, potlucks, or as a hearty meal on its own. Let’s dive into the ingredients you’ll need to create this delicious salad.

INGREDIENTS

For the dressing:

1 ⅓ cups mayonnaise
⅓ cup red wine vinegar
1 tablespoon peperoncini pepper juice from the jar
Marinade oil leftover from the marinated mozzarella balls (use all the oil from both containers)
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 in oil (sliced into quarters)
5-6 peperoncini peppers (sliced in rings)
10 ounce container cherry tomatoes (cut in half or quarters depending on size)
1 cup pickled red onion
10 slices deli Genoa salami (cut into chunks)
8 slices deli ham (cut into chunks)
20 slices pepperoni (cut into quarters)
½ head lettuce (shredded)

INSTRUCTIONS

Step 1:: For the Dressing: In a medium bowl, whisk together 1 1/3 cups mayonnaise, 1/3 cup red wine vinegar, 1 tablespoon of peperoncini pepper juice from the jar, marinade oil leftover from the marinated mozzarella balls, 1/2 teaspoon fresh black pepper, 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes (if using) until smooth. Set aside.
Step 2:: For the Salad: In a separate very large bowl, add 1 pound rotini pasta (cooked until al dente), 2 (8 ounce) containers marinated mozzarella cheese balls in oil (sliced into quarters), 5-6 peperoncini peppers (sliced in rings), 10 ounce container cherry tomatoes (cut in half or quarters), 1 cup pickled red onion, 10 slices deli Genoa salami (cut into chunks), 8 slices deli ham (cut into chunks), and 20 slices pepperoni (cut into quarters). Hold off on adding the lettuce for now.
Step 3:: Combining: Pour the dressing over the salad ingredients. Gently stir until everything is combined well. Place a lid on the container or cover with plastic wrap and allow it to sit in the refrigerator for a few hours. This will allow the flavors to really combine and meld together.
Step 4:: When ready to serve, gently stir in 1/2 head shredded lettuce.

Serving and Storage Tips

Serve the Italian Grinder Pasta Salad chilled, straight from the refrigerator. This salad pairs wonderfully with grilled meats, sandwiches, or as a standalone dish. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Make sure to give the salad a good stir before serving again to redistribute the dressing and flavors.

Helpful Notes

For a bit of extra crunch, consider adding some diced celery or bell peppers. If you prefer a spicier kick, increase the amount of red pepper flakes or add some sliced jalapeños. This salad can be made a day in advance, allowing the flavors to meld even more. The marinade oil from the mozzarella balls adds a rich flavor to the dressing, so make sure to use it all.