Italian grinder pasta salad (Print Version)
# Ingredients:
→ Pasta
01 -
16 oz rotini pasta
→ Deli Meats
02 -
1/2 cup sliced pepperoni
03 -
1/2 cup chopped salami
04 -
1/2 cup chopped ham
→ Vegetables
05 -
1 cup shredded iceberg lettuce
06 -
1/2 cup sliced red onions
07 -
1/2 cup sliced banana peppers
08 -
1/2 cup sliced black olives
09 -
1/2 cup chopped tomatoes
→ Cheeses
10 -
1/2 cup shredded provolone cheese
11 -
1/2 cup grated parmesan cheese
→ Dressing
12 -
1/2 cup mayonnaise
13 -
2 tbsp red wine vinegar
14 -
1 tbsp olive oil
15 -
1 tsp Italian seasoning
16 -
Salt and black pepper to taste
# Instructions:
01 -
Prepare rotini pasta according to package directions. Drain thoroughly and allow to cool completely.
02 -
In a large mixing bowl, add the cooled pasta along with sliced pepperoni, chopped salami, and chopped ham. Mix gently to combine.
03 -
Incorporate shredded iceberg lettuce, sliced red onions, banana peppers, black olives, chopped tomatoes, shredded provolone, and grated parmesan into the bowl.
04 -
Whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and black pepper in a separate small bowl until emulsified.
05 -
Pour the dressing over the combined ingredients and toss thoroughly until everything is evenly coated.
06 -
Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled, optionally garnished with extra parmesan or fresh herbs.
# Notes:
01 -
Adjust dressing quantity to taste. For added heat, incorporate red pepper flakes. Prepare up to 3 days in advance and store refrigerated. Add croutons just before serving for texture.