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A bowl of creamy grinder pasta salad featuring cavatappi, halved cherry tomatoes, red onion, and pepperoni on a wooden table.
Maryam

Ultimate Grinder Pasta Salad

This vibrant and zesty grinder pasta salad combines al dente pasta with classic Italian deli meats, sharp provolone, crisp vegetables, and a tangy red wine vinaigrette, delivering all the beloved flavors of a grinder sandwich in a refreshing salad.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz ditalini, rotini, or small shell pasta
  • Water for cooking pasta
  • 1 tbsp Salt for pasta water
For the Grinder Mix
  • 4 oz sliced genoa salami cut into small squares
  • 4 oz sliced pepperoni quartered
  • 4 oz sliced provolone cheese cut into small cubes
  • 1/2 cup sliced pepperoncini drained and chopped
  • 1/4 cup pitted kalamata olives halved
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced, then roughly chopped
  • 1/2 cup green bell pepper finely diced
  • 1 cup shredded romaine lettuce (optional, add just before serving)
For the Red Wine Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to stop cooking and cool it down. Drain again very well and transfer to a large mixing bowl.
Prepare the Vinaigrette
  1. While the pasta cooks, in a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper until well combined and emulsified.
Assemble the Grinder Mix
  1. Add the salami, pepperoni, provolone cheese, chopped pepperoncini, kalamata olives, cherry tomatoes, red onion, and green bell pepper to the bowl with the cooled pasta.
Dress the Salad
  1. Pour the prepared red wine vinaigrette over the pasta and grinder mix. Toss gently but thoroughly to ensure all ingredients are evenly coated.
Chill and Serve
  1. Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld. If adding shredded romaine, stir it in just before serving to maintain its crispness. Serve chilled.

Notes

For best flavor, prepare the salad a few hours in advance or even the day before. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If adding lettuce, only add it to the portion you plan to eat immediately to prevent sogginess.