Italian Grinder Pasta Salad
A creamy pasta salad loaded with mozzarella, pepperoni, salami, ham, and tangy pickled vegetables, tossed in a flavorful Italian dressing.
Ingredients
- For the Dressing:
- 1 1/3 cups mayonnaise
- 1/3 cup red wine vinegar
- 1 tablespoon peperoncini pepper juice
- Marinade oil from marinated mozzarella balls
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes optional
- For the Salad:
- 12 ounces rotini pasta cooked until al dente
- 2 8-ounce containers marinated mozzarella cheese balls (sliced into quarters)
- 5-6 peperoncini peppers sliced in rings
- 10- ounce container cherry tomatoes cut in half
- 1 cup pickled red onion
- 10 slices deli Genoa salami cut into chunks
- 8 slices deli ham cut into chunks
- 20 slices pepperoni cut into quarters
- 1/2 head lettuce shredded
Instructions
- In a medium bowl, whisk together mayonnaise, red wine vinegar, peperoncini pepper juice, mozzarella ball marinade, black pepper, salt, oregano, garlic powder, and red pepper flakes until smooth. Set aside.
- In a large bowl, combine the cooked rotini, mozzarella, peperoncini, cherry tomatoes, pickled red onion, salami, ham, and pepperoni.
- Pour the dressing over the salad and gently stir until fully combined.
- Cover and refrigerate for at least 1-2 hours.
- Just before serving, stir in the shredded lettuce and serve.
Notes
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes (includes chilling)
Servings: 6 servings
This salad can be made ahead and refrigerated for up to 2 days for better flavor. Keep the lettuce out until serving to prevent it from getting soggy.
Total Time: 1 hour 15 minutes (includes chilling)
Servings: 6 servings
This salad can be made ahead and refrigerated for up to 2 days for better flavor. Keep the lettuce out until serving to prevent it from getting soggy.