Italian Grinder Pasta Salad (Printable Version)
# What You’ll Need:
→ Base
01 -
450g penne pasta
→ Creamy Parmesan-Garlic Dressing
02 -
120ml mayonnaise
03 -
2 tablespoons red wine vinegar
04 -
2 teaspoons minced garlic
05 -
1 teaspoon sugar
06 -
1/2 teaspoon dried oregano
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
60g grated Parmesan cheese
→ Salad Components
10 -
115g shredded iceberg lettuce (about 2-3 cups)
11 -
115g ham, cut into 1/4 inch slices
12 -
115g pepperoni, cut into 1/4 inch slices
13 -
115g salami, cut into 1/4 inch slices
14 -
115g provolone cheese, cut into thin slices or small cubes
15 -
300g grape tomatoes, halved
16 -
120ml sliced pepperoncini peppers
17 -
1/2 red onion, finely diced
# Steps to Follow:
01 -
Cook penne pasta according to package directions until al dente. Drain and rinse with cold water to cool, then drain thoroughly again.
02 -
In a bowl, whisk together mayonnaise, red wine vinegar, minced garlic, sugar, dried oregano, salt, black pepper, and grated Parmesan until smooth and well-combined.
03 -
In a large mixing bowl, combine the cooled pasta with all salad components: shredded iceberg, sliced meats, provolone, halved tomatoes, pepperoncini peppers, and diced red onion.
04 -
Pour the Parmesan-garlic dressing over the salad and toss thoroughly until all ingredients are evenly coated. Serve immediately for optimal freshness.
# Additional Notes:
01 -
For consistent texture, ensure all ingredients are cut into similar bite-sized pieces to complement the shredded lettuce.
02 -
For advance preparation, assemble all ingredients except lettuce and dressing. Add these components just before serving to maintain freshness and texture.
03 -
Store leftovers in an airtight container in the refrigerator for 3-4 days.
04 -
Recipe can easily be doubled for larger gatherings or halved for smaller portions.