Description
All the bold flavors of an Italian sub meet rotini pasta in this creamy grinder pasta salad. Fresh, tangy, and perfect for potlucks or lunch prep. This salad combines pasta with classic Italian cold cuts and cheese in a zesty, creamy dressing.
Ingredients
- 8 ounces rotini or penne pasta
- 1 tablespoon olive oil
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped pepperoncini
- 1 tablespoon pepperoncini brine
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup thinly sliced red onion
- 1 cup diced mozzarella cheese
- 3 ounces turkey breast, diced
- 3 ounces beef salami, diced
- 3 ounces chicken pepperoni, diced
- Grated Parmesan cheese, for garnish
- Extra chopped pepperoncini, for garnish
Instructions
- Cook pasta in salted water until al dente. Drain the pasta, rinse it with cool water, and toss it with olive oil to stop sticking.
- In a large bowl, whisk together mayonnaise, red wine vinegar, chopped pepperoncini, brine, Italian seasoning, garlic powder, crushed red pepper flakes, salt, and black pepper to make the dressing.
- Add the cooled pasta to the dressing and toss until you coat everything well.
- Add lettuce, tomatoes, red onion, mozzarella, turkey, salami, and pepperoni. Stir gently to combine all ingredients.
- Cover the salad and refrigerate it for at least 1 hour so the flavors combine.
- Sprinkle with Parmesan and extra pepperoncini just before you serve it for added freshness.
Notes
- This pasta salad tastes best when you serve it the same day you make it.
- If you prepare this ahead of time, keep the lettuce separate and add it right before serving to keep it crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian-American