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Grinder Pasta Salad

Savory Grinder Pasta Salad: A Creamy Twist on Tradition

Discover a crowd-pleasing Grinder Pasta Salad that combines classic deli flavors with a creamy twist for a delicious side dish or meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Lunch
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Rigatoni Pasta can substitute with penne or rotini
  • 1 tablespoon Salt for pasta cooking
  • 2 tablespoons Olive Oil extra virgin for bolder taste
  • 5 ounces Pepperoni deli meat
  • 5 ounces Ham deli meat
  • 5 ounces Salami deli meat
  • 8 ounces Provolone Cheese can substitute with mozzarella or cheddar
  • 1/2 cup Grated Parmesan can substitute with Pecorino Romano
  • 1 cup Cherry Tomatoes can replace with diced bell peppers
  • 1 each Red Bell Pepper
  • 1 each Yellow Bell Pepper
  • 1 each English Cucumber zucchini can be used instead
  • 1 small Red Onion can substitute with green onions
  • 1/2 cup Pepperoncini can substitute with jalapeños
For the Creamy Dressing
  • 1 cup Mayonnaise adjust amount based on preference
  • 1 tablespoon Red Wine Vinegar or lemon juice
  • 2 tablespoons Additional Olive Oil extra virgin recommended
  • 1 tablespoon Italian Seasoning or preferred herbs
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
  • 1/2 teaspoon Red Pepper Flakes adjust for spice tolerance
  • 1 teaspoon Granulated Garlic or fresh minced
  • 1/4 cup Fresh Parsley can substitute with basil

Equipment

  • Large pot
  • Colander
  • mixing bowl

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a rolling boil. Add rigatoni and cook for 8-10 minutes until al dente. Drain and cool slightly.
  2. Transfer pasta back to the pot, drizzle with olive oil, and stir to coat. Chill in the refrigerator for at least 30 minutes.
  3. In a bowl, whisk together mayonnaise, red wine vinegar, and olive oil. Season with Italian seasoning, salt, pepper, red pepper flakes, and garlic. Refrigerate for 15 minutes.
  4. Chop the pepperoni, ham, salami, provolone, cherry tomatoes, bell peppers, cucumber, red onion, and pepperoncini into bite-sized pieces.
  5. Combine chilled pasta with chopped meats and veggies. Pour the dressing over and gently mix.
  6. Stir in Parmesan cheese and parsley until evenly mixed.
  7. Cover and refrigerate for at least 2 hours or overnight before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 800mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Allow the salad to chill to let flavors meld. Adjust dressing to personal taste. Prepare ahead for best results.

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