Italian Grinder Pasta Salad

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.

Tips from well-known chefs

Chef Giada De Laurentiis recommends using fresh, high-quality deli meats for the best flavor and texture.
Chef Ina Garten suggests letting the pasta salad sit for at least a few hours in the refrigerator to allow the flavors to fully develop.
Chef Jamie Oliver advises adding fresh herbs like basil or parsley to brighten up the salad and add an extra layer of flavor.