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Flavorful Grinder Sandwich Pasta Salad Recipe with Zesty Italian Dressing Made Easy

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A no-fuss pasta salad that combines the bold flavors of a grinder sandwich with a zesty homemade Italian dressing, perfect for picnics, potlucks, or quick dinners.

Ingredients

Scale
  • 12 ounces (340g) rotini or penne pasta
  • 6 ounces (170g) sliced Genoa salami, chopped
  • 6 ounces (170g) sliced ham, chopped
  • 1 cup (120g) shredded provolone or mozzarella cheese
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (60g) chopped red onion
  • 1/2 cup (75g) diced cucumber
  • 1/2 cup (70g) sliced black olives (optional)
  • 1/2 cup (50g) diced green bell pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring 4 quarts of salted water to a boil in a large pot. Add 12 ounces of rotini or penne pasta and cook according to package instructions (9-11 minutes) until al dente, stirring occasionally.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water well.
  3. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil. Season with salt and pepper to taste and whisk until emulsified.
  4. Chop 6 ounces each of Genoa salami and ham into bite-sized pieces. Halve 1 cup cherry tomatoes, dice 1/2 cup red onion, 1/2 cup cucumber, slice 1/2 cup black olives (if using), and dice 1/2 cup green bell pepper. Finely chop 2 tablespoons fresh parsley.
  5. In a large mixing bowl, combine the cooked pasta, chopped deli meats, shredded cheese, and all the veggies. Pour the prepared Italian dressing over the salad and gently toss until well coated.
  6. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld.
  7. Before serving, stir the salad again and adjust seasoning if needed. Garnish with fresh parsley or thinly sliced pepperoncini if desired.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta in cold water to stop cooking and prevent sogginess. Emulsify dressing well for even coating. Chill salad for best flavor. Adjust salt carefully due to salty deli meats and cheese. For gluten-free, use gluten-free pasta and check deli meats. Variations include vegetarian, low-carb, and spicy versions.

Nutrition

Keywords: pasta salad, grinder sandwich, Italian dressing, deli meat salad, easy pasta salad, picnic recipe, potluck dish

Find it online: https://avabowls.com/flavorful-grinder-sandwich-pasta-salad-recipe-with-zesty-italian-dressing-made-easy/