Italian Grinder Pasta Salad (Printable Version)
# What You’ll Need:
→ Pasta
01 -
16 ounces penne pasta
→ Grinder Salad Dressing
02 -
1/2 cup 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 -
1/4 cup grated Parmesan cheese
→ Grinder Pasta Salad
10 -
4 ounces shredded iceberg lettuce (about 2-3 cups)
11 -
4 ounces ham
12 -
4 ounces pepperoni
13 -
4 ounces salami
14 -
4 ounces provolone cheese
15 -
1 pint grape tomatoes, halved
16 -
1/2 cup sliced pepperoncini peppers
17 -
1/2 red onion, finely diced
# Steps to Follow:
01 -
Boil the pasta according to package directions. Once cooked, drain and rinse with cold water to cool, then drain again.
02 -
Whisk together mayonnaise, red wine vinegar, minced garlic, sugar, dried oregano, salt, black pepper, and grated Parmesan cheese until smooth.
03 -
Slice ham, pepperoni, and salami into 1/4-inch slices. Cut provolone into thin slices or small cubes.
04 -
In a large bowl, combine the cooked pasta with shredded lettuce, sliced meats, provolone, tomatoes, pepperoncini, and diced red onion.
05 -
Pour the dressing over the salad and toss until all ingredients are evenly coated.
# Additional Notes:
01 -
Chop all ingredients into bite-sized pieces to ensure even texture and flavor in each bite. For best results, add shredded lettuce and dressing right before serving.
02 -
To save time, you can assemble all components except shredded lettuce and dressing in advance. Add them just before serving.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.