Delicious Italian Grinder Pasta Salad (Print version)
Italian grinder sandwich flavors meet pasta salad with salami, pepperoni, provolone, and a zippy creamy dressing. Potluck-ready in about 30 minutes.
# Ingredients:
For the pasta salad
01 -
12 oz (340 g) rotini pasta
02 -
4 oz (115 g) hard salami, diced
03 -
4 oz (115 g) pepperoni, sliced into halves
04 -
8 oz (225 g) provolone cheese, cubed
05 -
1 cup cherry tomatoes, halved
06 -
1/2 cup banana peppers, chopped
07 -
1/4 red onion, thinly sliced
08 -
1/2 cup black olives, sliced
09 -
2 cups romaine lettuce, chopped
10 -
1/4 cup grated Parmesan cheese
For the dressing
11 -
1/2 cup mayonnaise
12 -
3 tablespoons red wine vinegar
13 -
1 tablespoon banana pepper juice (optional)
14 -
1 teaspoon garlic powder
15 -
1 teaspoon dried oregano
16 -
1 teaspoon Italian seasoning
17 -
1/2 teaspoon black pepper
18 -
1/2 teaspoon salt
# Instructions:
01 -
Boil the rotini in well-salted water until just shy of al dente, about 8 to 9 minutes. Drain and rinse briefly under cool water so it stops cooking, then set aside until warm but not hot.
02 -
In a large bowl, stir together the mayonnaise, red wine vinegar, banana pepper juice, garlic powder, oregano, Italian seasoning, salt, and black pepper until smooth. Taste and adjust the tang.
03 -
Dice the salami and provolone into small cubes. Slice the pepperoni into halves or quarters. Halve the tomatoes, thinly slice the onion, and chop the banana peppers.
04 -
Add the warm pasta to the dressing bowl along with the salami, pepperoni, provolone, tomatoes, onion, olives, and banana peppers. Stir thoroughly so every piece gets coated and the cheese begins to soften.
05 -
Cover and refrigerate for at least 30 minutes so the flavors meld and the pasta firms up again.
06 -
Right before serving, stir in the chopped romaine and grated Parmesan so the greens stay crisp and bright.
# Good to know:
01 -
Best served cold or at cool room temperature within 2 hours of removing from the refrigerator.