Grinder Pasta Salad
A zesty, sandwich-inspired pasta salad made with salami, provolone, and pepperoncini—perfect for picnics, potlucks, and make-ahead lunches.
Ingredients
Pasta & Mix-ins
- 12 oz rotini pasta penne, or orecchiette
- 6 oz sliced salami cut into strips or cubes
- 6 oz Genoa salami or pepperoni chopped (optional)
- 6 oz provolone cheese cubed
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ½ cup banana peppers or pepperoncini sliced
- ½ cup black olives sliced
- 1 cup cucumber diced
- ¼ cup fresh parsley chopped
Dressing
- ⅓ cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp garlic powder or 1 small garlic clove, minced
- ½ tsp sugar
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and rinse under cold water to cool the pasta; transfer to a large bowl.
- Chop salami, provolone, vegetables, and parsley. Place the prepared ingredients in the bowl with the pasta.
- Whisk together olive oil, Dijon, oregano, garlic, sugar, salt, and pepper in a small bowl or jar until emulsified.
- Pour the dressing over the pasta and mix-ins, tossing gently to combine. Refrigerate at least 20 minutes to let flavors meld.
- Give the salad a final toss, adjust seasoning as needed, garnish with parsley, and serve at room temperature or chilled.
Notes
- Make up to 24 hours ahead; store chilled.
- Add a splash of extra olive oil or vinegar if the salad dries out after sitting.
- Swap meats or cheeses to suit your taste, or make vegetarian by adding chickpeas.
- Use short, ridged pasta shapes to trap dressing and mix-ins.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 18gFat: 26gSaturated Fat: 8gSodium: 780mgSugar: 4g
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